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Lamb Chops with Tomato and Mint Salsa

Lamb Chops with Tomato and Mint Salsa


Deliciously seasonal and currently in its prime, our lamb is sourced from a family-run farm in the heart of North Wales. Reared in the shadow of Snowdonia’s towering peaks and nurtured by westerly winds, rain and sun, Daphne’s Welsh Lamb is a true farm-to-fork experience

This recipe accentuates the flavour of the lamb with a sharp tomato salsa. Do make sure to render the fat as you’re cooking the cutlets – it gives them a crunchy char and is almost the best bit. And although peeling the tomatoes may seem like a bore, it takes mere moments and prevents those irritating rolls of skin getting stuck in your teeth.

THE INGREDIENTS

For the Lamb:

12 lamb cutlets; A little oil; Salt and freshly ground black pepper.


For the Tomato and Mint Salsa:

8 Plum Tomatoes; 4 Shallots; 2 tablespoons White Wine Vinegar, preferably Chardonnay Vinegar; 4 tablespoons Olive Oil; 16 Mint leaves, very finely chopped; 20 Flat-Leaf Parsley leaves, very finely chopped.


THE RECIPE (serves 4)

First make the salsa. Score the end of each tomato with a sharp knife (this makes it easier to remove the skin). Put the tomatoes in a bowl of boiling water and leave for about 20 seconds, then drain and place in cold water. Drain again and peel off the skins.

Cut the tomatoes into quarters and scoop out and discard the seeds. Cut the flesh into neat 5mm pieces.

Dice the shallots as finely as you can and transfer to a bowl. Sprinkle over the vinegar and a pinch of salt and mix well.

Add the tomatoes, oil and herbs, toss lightly together, then taste and adjust the seasoning. Rub the cutlets with a little olive oil and season with salt and pepper.

Heat a large, heavy-based frying pan and add the cutlets. Leave until they are golden underneath, then turn and cook the other side.

When they are cooked to your liking, remove from the heat and leave to rest for 5 minutes. Serve with the tomato and mint salsa.
Perfectly Paired

Perfectly Paired

Take a sip...

The juicy bramble fruits and peppery spices in our Crozes Hermitage Domaine Fayolle 2017 are the perfect accompaniment to lamb.

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