Monday, 24 September 2012

Recipe LXXIII - Mint and Mustard Marinade

I love lamb. But here in Germany, it's really hard to find. In fact, if you go to the supermarket in this area, you find a thousand kinds of pork. I had an argument with the local butcher because once I dared ask for wild boar and she thought I was being awkward. Who's the customer here?? So I do most of my non-pork meat shopping in Luxembourg. I picked up these delicious lamb chops on a recent shopping trip there and I wanted to give them proper respect, especially as the pack said "Origin: UK", which was a pleasant surprise. The proportions in this recipe are purely by rule of thumb, so if you want it sweeter or spicier or sharper, you just add more of one ingredient!

A few sprigs of fresh English mint
A teaspoonful of ground cumin
A tablespoonful of mustard (you choose the kind - I used a Dijon-style, but I'm pretty sure English or Russian would be just as good)
A tablespoonful of balsamic vinegar
A tablespoonful of golden syrup, molasses, caramel or honey
Ground black pepper

Chop your mint into small pieces. I used a blender. Put all the ingredients together in a bowl and mix until they form a sticky consistency. Dip the lamb chops in there one by one or all together and coat them. Put them in the fridge to marinate for a minimum of two hours.

They will take on a tremendous amount of flavour in that time.

Put a high-sided non-stick frying pan with some olive oil on a medium-high temperature and once hot, place the lamb chops in there. Fry them until the outside is done to your liking.

I served mine with roast carrots and potatoes, but use your own discretion, of course.

I will be making this again very soon!

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