Mustard Glazed Lamb Chops

by James Strawbridge from Salt & the Art of Seasoning (Chelsea Green)

Photography: James Strawbridge & John Hersey

 

Herby goodness – oh me, oh my, how spring lamb loves mint. This superfly flavoured salt is a sure-fire way to bring some joy to a simple chop.

Serves 4

Ingredients

8 small lamb cutlets, about 650g/1lb 7oz in total

1 tsp Mint Salt (see below), plus an extra pinch

½ tsp cracked black pepper

125ml/4fl oz dry cider

1 tbsp wholegrain mustard

2 tbsp runny honey

55g/2oz unsalted butter

4 garlic cloves, bashed in their skins

To serve

Boiled potatoes with fresh mint

Roasted tomatoes

Chargrilled baby leeks

Method

Season the lamb chops on both sides with the mint salt and black pepper. Cook the lamb in a large, non-stick pan over a medium-high heat and render the fat down for 4–5 minutes until golden. Turn the chops on their side and cook for 2 more minutes.

Meanwhile, in a small saucepan, reduce the cider, mustard and honey over a high heat for 5 minutes until sticky. Set aside.

Add the butter and garlic to the lamb pan and cook until golden and bubbly, at the same time searing the chops for a further 1–2 minutes on each side.

Brush the chops with a glaze of the reduced cider, mustard and honey mixture. Remove from the heat, cover with foil and allow to rest for 5–10 minutes.

Season the lamb with one final pinch of mint salt before serving with the selection of vegetables.

Mint Salt

This verdant minted salt seasons food with a sun-kissed wave of grassy flavour. I used to make a version that combined mint, fennel seeds and lemon zest in the blend, but I think that this stripped-back blend is an improvement for its sheer simplicity and versatility. Minted salt is a larder staple to keep on making from fresh garden mint all season long.

Use it with diced cantaloupe melon and blue cheese in a salad, sprinkled over grilled scallops with pea purée, or to season pan-fried lamb chops (as above) or roasted vegetables and baked feta.

Makes about 150g/5½oz

8 sprigs mint, leaves picked

140g/5oz sea salt crystals

Blitz the mint and salt in a food processor until you have a smooth green colour. You can dry the salt in a dehydrator or on a baking tray in a low oven at 70˚C fan/195˚F/gas oven very low to increase the shelf life, but it sacrifices some of the brightness. I tend to store it fresh in an airtight container in a cool, dry place and use within 2 weeks.

Drink tasted alongside the dish: