Lamb with mint and love
// for 2 – 3 servings
– about 10 lamb chops
– 6 cooking-apples
– 2 – 3 table spoons of granulated sugar
– 1 tea spoon of cardamom (or 2 whole pieces of cardamom, finely crushed)
– about a good handful of fresh Moroccan mint leaves
– olive oil
– 6 potatoes
– 1/2 tea spoon dried Arrabiata herbs (or dried, spicy italian herbs with peppers)
– 1/2 tea spoon fresh grated nutmeg
– a little bit of milk
– 2 small cubes of butter
– pepper and sea salt
– about 1/2 tea spoon crushed black and red peppercorns
– water (for boiling the potatoes)
Preparing the dish
First take the meat out of the fridge and let it rest and become acclimatized to room temperature.
Boil the potatoes in enough water for about twenty minutes.
Peel the apples in the mean time and slice them into pieces. Put them in a cooking pot with a small cube of butter and immediately add the cardamom and the sugar. The apples need about twenty minutes to stew on a medium/low heat to become mushy .
Take the meat and put it in to a hot pan with olive oil. Shortly brown the meat, one minute on each side, on a high temperature. Take a baking dish and pour in the olive oil from the pan. Lay all the lamb chops in the dish and pour over some extra olive oil. Shred some mint leaves to release their taste and place them on the lamb chops. Add some crushed peppercorns and sea salt. Finish with the Arrabiata herbs and more olive oil. Pre-heat the oven on a temperature of 200 °C. Place the baking dish in the middle shelf of the oven for about 15 to 20 minutes, depending on how pink you want the meat to be.
In the mean time, prepare the puree. Add following ingredients in a blender: potatoes (boiled and drained), a cube of butter, a little olive oil, pepper and sea salt and the nutmeg. Blend until you have puree. Use a spray nozzle to make lovely shaped puree towers. Place them in to an oiled baking dish. Place the dish next to the meat dish in the oven for about 10 to 15 minutes.
Time to dress the plate. Start with a small amount of applesauce, carefully place the lamb chops on top and place the puree next to it. Drizzle over some of the olive oil from the baking dish and finish with some fresh mint leaves and Arrabiata herbs.