Crispy pork chops, sweet roasted red onions and mellow, zesty Courgette Mezze come together to create a simple yet flavourful dinner. The key to getting crispy pork is to sear the fat rind of each chop first before flipping onto the flat side to cook. This helps to caramelise the edge and develop the flavour.

Ingredients

8 Lamb Chops

1 tsp of Ground Cumin

1 tsp of Paprika

1 Lemon, zested and juiced

Salt and Pepper

3 tbsp Early Harvest Extra Virgin Olive Oil

2 large Red Onions, peeled and quartered

1 jar of Courgette Mezze

Ingredients

8 Lamb Chops

1 tsp of Ground Cumin

1 tsp of Paprika

1 Lemon, zested and juiced

Salt and Pepper

3 tbsp Early Harvest Extra Virgin Olive Oil

2 large Red Onions, peeled and quartered

1 jar of Courgette Mezze

1

Mix the cumin, paprika, half of the lemon juice and ½ a tbsp of olive oil with salt and pepper to make a marinade. Rub this onto the lamb chops and leave to marinade for at least 1 hour.

2

Put a frying pan on a medium to high heat, add the remaining olive oil and when hot add the onions cut side down and season well with salt. Cook for 2-3 minutes before turning onto the other side, repeat this until all the sides are dark and caramelised. Remove from the heat and break the onions into individual petals, set aside until ready to serve.

3

Put a frying pan or grill pan onto a medium-high heat and add the lamb chops to the pan, fat side down to allow to crisp up. Cook like this for 2-3 mins before laying flat and cooking for 3 mins on each side so that they will be a little bit pink in the middle. If you would like them more well done, cook for a minute or so extra on each side.

4

Take the chops off the heat, put on a plate and squeeze over the remaining lemon juice. Add the Courgette Mezze to a pan and gently heat through for 2-3 mins. To serve, warm the chops and onions. Spread the Courgette Mezze on a plate before topping with the lamb chops and onions and finishing with the lemon zest.

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