Glazed Mexican spiced lamb chops with ancient grains & pickles

Glazed Mexican spiced lamb chops with ancient grains & pickles

By
From
Cantina
Serves
6
Photographer
Chris Middleton

This recipe truly transforms the humble lamb chop into a Mexican delight! With its lacquering of agave syrup and sherry vinegar it takes on a brilliant sheen. It’s lovely served with the ancient grains and pickles.

Ingredients

Quantity Ingredient
1 perfect square sheet banana leaf
Ancient grain seven vegetable super-food salad, to serve

Lamb chops

Quantity Ingredient
2 tablespoons olive oil
1.25kg trimmed lamb cutlets
large pinch sea salt
large pinch dried chilli flakes
large pinch Mexican spice blend
or large pinch ground cumin
60ml agave syrup
60ml sherry vinegar
400ml Red mole
hot sauce, to taste (optional)
sesame seeds, to sprinkle

Garnishes

Quantity Ingredient
Mexican-style pickles, to serve
3 oranges, segmented
4 breakfast radishes, sliced into 1 cm rounds
2 large handfuls upland cress or watercress
1 sliced jalapeno

Method

  1. For the lamb, heat the oil in a large frying pan over medium heat. Season the cutlets with the salt and spices. Cook the cutlets, fat side down, for 2 minutes. Seal the meat on both sides, for approximately 4 minutes, until nicely coloured but still pink inside. Transfer to a tray, loosely cover and set aside to rest.
  2. Add the agave syrup to the pan and caramelise. Add the vinegar and caramelise once more. Add the mole and simmer until reduced to a rich sauce. Add a little hot sauce if you prefer a bit more heat.
  3. Coat the cutlets in the sauce and sprinkle with sesame seeds.
  4. To serve, lightly brush the banana leaf with oil and place on a platter. Arrange the lamb cutlets on top and garnish with the pickles, orange, radish, watercress and jalapeño. Serve in a communal fashion with the ancient grain salad on the side.

Paul’s tip

  • The red mole glaze is a versatile and delicious sauce to use to glaze pork or beef ribs or lacquer a slow-roasted crisp pork belly. It is heaven with Mexican-style pickles.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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