Glazed Mexican spiced lamb chops with ancient grains & pickles

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

1 perfect square sheet banana leaf

Ancient grain seven vegetable super-food salad, to serve

LAMB CHOPS

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

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

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.

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.

Coat the cutlets in the sauce and sprinkle with sesame seeds.

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.

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