Marinated Lamb With Onion Puree
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Even a short soak in a piquant marinade improves the ‘flavour of everyday chops. Go easy on the sage -just a hint is all that’s needed, as the flavour can be overpowering.
SERVES 4
45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) white wine vinegar
1.25 ml (1/4 tsp) dried sage
1 garlic clove, skinned and crushed
4 lamb chump chops, each about 225 g (8 oz) , trimmed
2 medium onions, skinned and finely chopped
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) fresh milk
1 clove
30 ml (2 tbsp) fresh single cream
salt and pepper
fresh sage sprigs, to garnish
1. To make the marinade, whisk together the oil, vinegar, sage and crushed garlic.
2. Place the chops flat in a shallow dish. Pour over the marinade, cover and leave to marinate in a cool place for 1 hour.
3. Remove the chops from the marinade and place under a hot grill. Cook for 7-10 minutes on each side.
4. Meanwhile, put the marinade and chopped onions in a small saucepan. Cover and cook over low heat for about 10 – 15 minutes, until onions are soft. 5. Stir in the flour, then gradually stir in the milk. Add the clove. Bring to the boil, stirring occasionally, and simmer for 2 minutes. Discard the clove, transfer to a blender or food processor and puree until smooth. Return the sauce to the rinsed-out pan. Add the cream and salt and pepper to taste and reheat gently. Arrange the chops on a warmed serving dish and garnish with sprigs of sage.
Serve the onion puree separately.
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