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Ginger-curried lamb chops with braised greens
Serves 2, OR 4 FOR SHARING Starters and mains
Ingredients
- 2tbsp curry powder
- 1tsp ground ginger (optional)
- 4 lamb chops
- 1 1⁄2 tbsp ghee or vegetable oil
- 1 medium red onion, thinly sliced
- 2 garlic cloves, grated or minced
- 120ml low-salt chicken stock
- 100g chard or other leafy greens, leaves removed from the stems, and cut into 5cm pieces
- juice 1 lemon
- 15g fresh mint, parsley or coriander leaves and fine stems, roughly chopped, for sprinkling
- extra virgin olive oil, for drizzling
Method
In a mixing bowl, combine the curry powder, ginger, salt and pepper. Season the chops all over with the spice mix and set aside while you prep the other ingredients.
Heat the ghee in a 30cm frying pan over a medium-high heat until melted. Add the chops and cook without moving them for around 3-4 minutes, until the bottom layer is bubbling and browning, then flip and continue to cook for a further 3-4 minutes (for medium-rare), until the internal temperature reaches 55C on a cook’s thermometer. Remove from the frying pan and set aside on a cutting board to rest, covering loosely with foil.
Return the frying pan to a medium heat without wiping it out. (There should still be around 1tbsp of fat in the pan, add more if needed.) Add the onion and a pinch of salt and cook for around 2-3 minutes, until just softened, then add the garlic, stirring constantly for around 30 seconds, until fragrant. Pour in
the stock, scraping up any brown bits with a wooden spoon. Immediately add the greens, stirring occasionally for around 3-4 minutes, until softened and most of the liquid has gone. Season with salt and pepper to taste.
Off heat, stir in the lemon juice. Divide the greens and lamb chops on serving plates, sprinkle with fresh herbs, drizzle with olive oil and serve immediately.
This recipe was taken from the April 2020 issue of Food and Travel.
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