Black Garlic Vinegar with Lamb Chops & Salsa Verde
In This Recipe:
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