Nigella Lawson'S Spicy Mint Lamb Chops With A Preserved Lemon & Mint Sauce

1. 1

   Put the lamb rib chops into a resealable plastic bag and add the olive oil, finely grated zest and juice of the lemon, dried mint, red pepper flakes, salt, and minced garlic. Seal the bag and give a good squidge before marinating for 30 to 40 minutes, long enough for them to come to room temperature.

2. 2

   To make the sauce, put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter.

3. 3

   Heat a grill pan (my preference) or heavy-based frying pan, then lift the cutlets out of the marinade and cook them over a high heat - if you want them a little pink - for 2 minutes each side. But check and cook longer as needed.

4. 4

   Arrange the lamb cutlets on a plate, lined with the greenery of your choice. Serve with the fragrant, sharp mint sauce, drizzling some on the cutlets too, if you so wish.

* Per serving · 4 servings · Values may vary.