Lamb Chops (£10 Supplement) Recipe

Prepare and marinate

Pat lamb chops dry with paper towels. In a bowl combine olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, sea salt and black pepper. Rub the marinade evenly over both sides of each lamb chop. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to penetrate. Remove from fridge 20 minutes before cooking to come to near room temperature.

Grill the lamb

Preheat a grill or heavy griddle pan to high (or prepare a hot charcoal grill). Oil the grates lightly. Place lamb chops on the hot surface and sear for 2–3 minutes per side for medium-rare (internal temperature ~57–60°C / 135–140°F). For medium cook 3–4 minutes per side. Do not overcrowd; work in batches if needed. If using a thick bone-in chop, sear the edges (hold with tongs) for 30–60 seconds to render fat.

Rest and finish

Transfer chops to a warm plate, top each with a small knob of butter if using, and loosely tent with foil. Rest for 5 minutes to allow juices to redistribute. Squeeze a little lemon over the chops and sprinkle with chopped parsley before serving.

Prepare potatoes

Cut peeled potatoes into uniform hand-cut fries (about 1–1.2 cm / 3⁄8–1⁄2 inch thick). Rinse well in cold water until the water runs clear to remove excess starch. Soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to crisp them.

First fry (blanch)

Drain and dry potatoes thoroughly on clean kitchen towels. Heat oil in a deep fryer or heavy pot to 160°C (320°F). Fry the potatoes in small batches for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain on paper towels, and immediately season with sea salt.

On a warmed plate arrange 3–4 lamb chops per serving alongside a generous portion of hand-cut fries. Add a lemon wedge and sprinkle the fries lightly with chopped parsley. Serve immediately while chops are warm and fries are crisp.