"A recipe where the Mediterranean meets North Africa meets Iberia. The lamb is an ideal 'canvas' for the slightly sweet and smoky warmth of the paprika and the aromatic, liquorice notes of the fennel seeds. Suited to the barbecue or grilled in a smoking hot grilling pan, it is a brilliantly easy recipe.
Serve the Fennel and Paprika Spiced Lamb Chops with a crunchy, herby green leaf salad and complete your meal with a glass of La Motte Syrah."
Serves 4 - 6
Ingredients
8 good quality lamb loin chops
25ml fennel seeds
15ml sweet or smoked paprika 10ml sea salt flakes
15ml olive oil
Method
Heat a small pan over a medium heat and toast the fennel seeds Use a mortar and pestle and coarsely grind the fennel
Add the paprika, salt and olive oil and mix to a paste
Place the lamb chops in a bowl and drizzle with the fennel and oil paste Use your hand to coat each chop well with the paste
Preheat a frying pan over a medium heat
Once the pan is very hot place cook the lamb for 3 minutes in each side Transfer to a plate and loosely cover with foil to rest for 5 minutes Serve the lamb chops with a crunchy green leaf and herb salad.
