Vibe:

Balmy Spring Evenings

Ingredients:

1 Rack of Lamb, cut into chops

Ramp Up Black Garlic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

½ Clove garlic

1 Tablespoon cornichons

1 Tablespoon capers

1 Anchovy

1 Cup olive oil

Salt and pepper

1 Handful of mint

1 Handful of basil

1 Handful of parsley

Black Garlic Vinegar

1 Table spoon of Dijon mustard

Simply:

Make Salsa Verde in a food processor by adding garlic, cornichons, capers, anchovy, olive oil & a pinch of salt and pepper. Pulse till finely chopped.

Add herbs and a good splash of Ramp Up Black Garlic Vinegar and blend till well combined. Add mustard and give it two more pulses.

Season Lamb with a splash of olive oil and salt and pepper. Cook Lamb in a hot pan till brown on both sides, about two minutes each side. As Lamb comes off the heat, splash with Ramp Up Black Garlic Vinegar in the pan and coat the meat.

Place Lamb Chops on platter, top with Salsa Verde, mint leaves and a splash of Ramp Up Black Garlic Vinegar to finish. Done.

Serves - 2 - 4

Perfect Tune:

This Life by Vampire Weekend

Enjoy with:

Ramp Vinegar with Green Bean & Radish Salad