Margaret M. Johnson’s Sunday lunch lamb recipe from her The Irish Pub Cookbook.
1 bunch fresh basil leaves
1 clove garlic, minced
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
For the lamb
2 racks of lamb, trimmed and cut into 6 chops each
2 tablespoons balsamic vinegar
Sea salt and freshly ground pepper to taste
2 tablespoons olive oil
1. To make the dressing: combine the basil, garlic, lemon juice, olive oil, salt and pepper in a food processor or blender, and process until smooth. Set aside.
2. To cook the lamb: Lightly rub the chops on both sides with the vinegar and season with salt and pepper. Heat the olive oil in a grill pan or large skillet over medium-high heat, and cook the lamb chops for 3-4 minutes on each side, or until done but still pink in the centre. Do not overcook.
3. To serve, arrange 3 chops on each of 4 plates and drizzle with the basil dressing. Serve with the Braised Green Beans and Mashed Potatoes.
Recipe from The Irish Pub Cookbook by Margaret M. Johnson.
Why not try these dishes with lamb: