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Recipe: Black Stone Flower Lamb Chops With Burnt Onion Raita

Kricket head chef Will Bowlby has sorted out your dinner

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Esquire

The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with... simple recipes from top chefs.

In this instalment, Will Bowlby – head chef and co-owner of – walks us through his black stone flower lamb chops with burnt onion raita. Check out his cookbooks , and support .


INGREDIENTS

8 lamb chops
2 tablespoons ginger & garlic paste
1 tablespoon ground turmeric
100ml lemon juice
3 green chillies, finely chopped
3 tablespoons finely chopped fresh mint leaves
2 tablespoons store-bought green papaya paste (optional)
1 small onion, minced to a paste
2 teaspoon sea salt
A knob of unsalted butter, melted
A squeeze of lemon juice
A pinch of chaat masala
200g (7 oz) burnt onion or plain raita, to serve
Wild garlic chutney, to serve

For the spice mix:
1 teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon ground cumin
1 cinnamon stick
1 teaspoon black peppercorns
Dish, Cuisine, Food, Ingredient, À la carte food, Recipe, Produce, Venison, Steak au poivre, Culinary art,
Hugh Johnson

"If you can, prepare the chops the night before, so that the meat has plenty of time to marinate. I love to serve them a squeeze of lemon juice for extra zing."

METHOD:

  1. Begin by making the spice mix for the lamb chops. Gently toast the allspice, cloves, cumin, cinnamon and peppercorns in a dry pan for a few minutes or so until fragrant and lightly toasted. Allow to cool, then place in a food processor and blitz to a powder.
  2. Place the lamb chops in a bowl, with the powdered spice mix, oil, ginger and garlic paste, turmeric, lemon juice, green chilli, mint, onion paste and salt. Using your hands, coat the meat in a marinade then cover and leave in the refrigerator until needed, preferably overnight.
  3. Half an hour before cooking the marinated chops, take them out of the refrigerator to bring up to room temperature. Heat a heavy-based frying pan over a high heat, and cook the chops, turning them occasionally, for about eight minutes until the outside is charred but the meat is tender and slightly pink inside. Alternatively, you can also cook them on a very hot barbecue or griddle pan.
  4. Brush the chops with butter, dress with a squeeze of lemon and a pinch of chaat masala, and allow to rest for 10 minutes before serving with the burnt onion raita and wild garlic chutney. Drizzle over any of the leftover juices from the pan.

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