Pommery Mustard Rub Welsh Spring Lamb Chops/ Sheep Feta Mediterain Salad.

 

Pommery Mustard Rub Welsh Spring Lamb Chops/ Sheep Feta Mediterranean Salad.

These to guys taught me a lot about lamb. Armando my butcher and Vikram my coach. I was shown that all lamb are nit created equal. Many different varieties from all over the world. Armando who also serves all the award winning chefs out here only purveys the best and the final recipe comes out tasting stellar. Vikram has taught me how to approach making lamb taste with international textures and flavours, Tandoori oven cooking at 650 degrees, over live charcoal, marinated and just plain roasted or broiled.

Find the best lamb you can. Purchase the best mustard you can. Coat, marinate over night, bbq, broil or grill your chops for desired doneness. I like mine medium rare with some charring on the rib marble.

Marinate the lamb rack in French Pommery Mustard for a least 8 hours coating well.

Pre heat the oven or bbq to 450 degrees. In a solid base oven proof cat iron ribbed fry pan add a tbs of pure olive oil and heat on stove top.

Preheat your BBQ to high if your grilling outdoors. Now’s the time to spice the lamb rack with some kosher salt and fresh ground pepper.

Place flesh side down and turn up heat to begin to brown, about 3 minutes and flip over to the bone side and continue to saute for 3 more minutes then move to the preheated 450 degree oven.

Bake for 7 minutes minutes and than turn heat off and let rest for 5 minutes on stove top.

Cut one tomato, half a cucumber in segments, bell pepper cut into bite size pieces add sheep feta kalamata olives, basil oregano to taste with verging  good splash of olive oil, fresh red wine vinegar just a dash kosher salt and pepper with just a pinch of sugar. Juice of half a lemon. Toss together.

Served chops as pictured and side with the salad.

Cheers

thekitchenman.ca