Spanish Lamb Chops, Watermelon and Feta
Serves 8
Romesco sauce
Ingredients
2 red bell peppers, roasted and skin removed
6 garlic cloves, roasted in their skin until soft
2 tomatoes, cut into wedges
2 chillies, seeded and finely chopped
3 tablespoons sherry vinegar
1 cup Brazil nuts, toasted and crushed
¾ cup extra virgin olive oil
sea salt and milled pepper
Method
In a food processor, place in the peppers and the garlic popped out of its skin and blend quickly. Place in the tomato, chillies and sherry vinegar and blitz to a paste. With the motor running, pour in the olive oil.
Remove from the food processor, scoop into a mixing bowl and fold in the Brazil nuts. Season this with sea salt and freshly milled pepper.
If this sauce is too thick, thin down with a little boiling water.
Lamb chop crust
Ingredients
3 teaspoons ground cumin
1 teaspoon caraway seeds
1 teaspoon fenugreek seeds, ground
1 teaspoon ground cardamom
1 teaspoon fennel seeds, ground
1 teaspoon mustard seeds, soaked in water overnight and drained
¼ cup manchego cheese (a hard cheese made from sheep’s milk, parmesan can be substituted)
100g sourdough crumbs
¼ cup olive oil
Method
In a mixing bowl, mix all the spices together. Toss in the breadcrumbs and mix well. Bind together to make a crumble with the olive oil.
Lamb chop dish
Ingredients
8 large midloin lamb chops
2 tablespoons fresh thyme leaves
parmesan oil
sea salt and milled pepper
2 cups watermelon, peeled and diced
2 cups feta, cut into cubes
500g beans, blanched for 2 minutes
Method
Preheat the oven to 185°C.
Heat a large sauté pan, add in some olive oil, season the lamb chops with sea salt and fry on both sides to seal the lamb.
Remove from the heat and top with the crumble, place into the oven for 6 minutes. Remove and rest for 4 minutes.
In a mixing bowl, toss the beans with the thyme and parmesan oil.
Place a spoonful of romesco sauce down on the plate and spread long ways with spoon. Spoon some of the beans onto the plate, drop over some of the watermelon and feta. Place lamb chop on top and serve.
Suggested wines to complement this recipe
Bordeaux Style Red
Wishart Legend 2005
Sacred Hill Basket Press Merlot Cabernet 2008
