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Griddled lamb chops with red pepper sauce

James Tanner from The Tanner Brothers
Griddled lamb chops with a glowing, sweet-sour sauce, served on a bed of lightly cooked spinach - a colourful dinner party dish from the Tanner Brothers

Griddled lamb chops with red pepper sauce

Method

1. Sweat the peppers, shallots, garlic and a pinch of seasoning with a little olive oil in a heavy-based saucepan over medium heat. Once softened, add the balsamic vinegar, honey and stock, and bring to the boil. Transfer to a blender and blend on high speed until you have a smooth sauce. Pass the sauce through a fine mesh sieve and keep warm.

2. Place a griddle pan over high heat. Once hot, cook the lamb chops for 3 minutes on each side (do not use oil, as this will blacken the meat), then leave to rest for 5 minutes.

3. Once the lamb is rested, place each chop on a bed of spinach and drizzle with the red pepper sauce.

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Serves: 4

Prep: 25 min
Cook: 30 min

Ingredients
2 red peppers, hopped and deseeded
1 shallot, peeled and finely chopped
1/2 garlic clove, finely chopped
Olive oil, for frying
2 tbsp Balsamic vinegar
1 tbsp Honey
4 tbsp white stock, e.g. chicken stock, or hot water
Salt, and freshly ground black pepper
4 lamb chump chops
lightly cooked Spinach, to serve