Pastrami Crusted Lamb Chops with Garlic Vinaigrette and Potatoes

Ingredients

For the sauce

• 3–4 whole garlic cloves, peeled
• 1 tsp salt
• 25ml/1fl oz olive oil
• 1 tsp ground fenugreek
• ½ tsp chilli powder
• 1 tsp ground cumin
• 2 tsp fresh thyme
• 2 tsp sweet or smoked paprika
• 1 tbsp white wine vinegar
• 100ml/3½fl oz white wine (or cold water)
• 1 tbsp chopped parsley

For the lamb

• 2 tbsp oil, for frying
• 6 lamb chops
• salt and freshly ground black pepper

For the potatoes

• 2 potatoes, whole or halved
• 2 tbsp sunflower oil
• 1 brown onion, sliced
• 2 tbsp chopped parsley

Method

1. For the sauce, very thinly slice the garlic so the flavour infuses quickly. Combine the sliced garlic with the salt, olive oil, ground fenugreek, chilli powder, ground cumin, fresh thyme, paprika, white wine vinegar and the white wine (or cold water). Stir well to blend the spices and herbs into a loose vinaigrette. Finish by folding in the chopped parsley. Set the sauce aside at room temperature so the garlic can mellow slightly and the flavours harmonise while you prepare the lamb and potatoes.

2. Prepare the lamb chops by patting them dry with kitchen paper. Heat a frying pan over medium-high heat and add a splash of oil. Rub a little oil directly onto the chops, then season both sides with salt and freshly ground black pepper. Place the chops fat-side down first and fry for about 5 minutes so the fat renders and turns golden-brown. Reduce the heat slightly and cook for roughly 3 minutes on each side, depending on the thickness of the chops and your preferred doneness. The goal is a crisp, caramelised exterior while keeping the meat juicy.

3. When the lamb is nearly cooked through, pour the prepared sauce over the chops. Keep the heat relatively high so the sauce heats quickly and glosses the meat. Cook for another 1–2 minutes, spooning the sauce over the chops once or twice to coat them evenly. Remove the pan from the heat and let the chops rest for a few minutes to allow the juices to redistribute. Resting also helps the sauce cling to the meat rather than running off.

4. While the lamb is resting, cook the potatoes. Place the whole or halved potatoes in a large pan and cover with cold water. Bring to a gentle boil and cook until they are just fork-tender but still hold their shape—this keeps them from becoming mushy when fried. Drain the potatoes and let them cool briefly, then cut them into bite-sized cubes.

5. Heat the sunflower oil in a separate frying pan over medium heat. Add the sliced brown onion with a pinch of salt and cook, stirring occasionally, until the onion is soft and beginning to caramelise. Add the cubed potatoes and toss everything together in the pan, pressing down lightly with a fork or spatula to crush some pieces and create irregular surfaces that crisp up nicely. Continue to cook for 5–8 minutes, turning occasionally, until the potatoes are golden and crisp at the edges. Remove from the heat and stir in the chopped parsley for a fresh finish.

6. To serve, arrange the onions and potatoes on a warm serving plate beside the rested lamb chops. Spoon any remaining sauce from the pan over the chops and around the plate for extra flavour and aroma. This dish pairs well with a simple green salad or steamed greens to balance the richness of the meat. Leftovers—if any—reheat well and can be refreshed quickly in a hot pan to restore crispness to the potatoes.