Radio New Zealand - Te Reo Irirangi o Aotearoa

Chargrilled Oregano Lamb Loin Chops with Skordalia and Smoked Paprika and Cumin Oil

Chef: Al Brown as heard on Nine To Noon Monday 31 October 2011

Tags: lamb, oregano

This is one of those dishes that, if you cook it once, I think you’ll cook it again and again. Skordalia is a Greek side dish made of mashed potato, ground almonds, garlic and lemon juice, among other things. It’s brilliant with lamb, but also lends itself to all manner of grilled meats and vegetables. I use roasted garlic, as I find fresh too aggressive. If using fresh, start with just a teaspoonful as its flavour will intensify over time.

(Serves 6)

Ingredients

Oregano Lamb Loin Chops

• 18 lamb loin chops
• 1 tablespoon finely chopped garlic
• ¼ cup roughly chopped oregano leaves
• 2 tablespoons roughly chopped fresh mint
• finely grated zest of 2 lemons
• ¼ cup extra virgin olive oil

To Cook and Serve

• skordalia
• smoked paprika and cumin oil
• sea salt and freshly ground black pepper

Method

Oregano Lamb Loin Chops

Place the lamb chops in a dish and add the remaining ingredients. Massage everything into the chops and leave to marinate for at least a couple of hours, or preferably overnight. Refrigerate until required.

To Cook and Serve

Heat up the chargrill or flat-top to high heat.

Bring the chops up to room temperature. Season with sea salt and black pepper. Place on the grill and cook for 2–3 minutes each side. Remove and rest for 5 minutes.

To serve, spoon out some skordalia, then top with a couple of chops. Pour a little of the smoked paprika and cumin oil over and serve. A green salad would be the go alongside this wicked dish.