Lamb chops are a fantastic choice for summertime grilling or barbecuing. They are not only quick and easy to prepare, but also incredibly flavorful. One of my favorite accompaniments to lamb chops is pipirrana, a delightful tomato salad originating from Andalusia, the beautiful southern region of Spain. In Andalusia, where tomatoes ripen early and have an exceptional taste, the key to a delicious pipirrana lies in using ripe and high-quality tomatoes. However, during the summer season, British tomatoes are equally exceptional. Therefore, go the extra mile and search for the ripest and finest British tomatoes available. By doing so, you will create a salad that embodies all the wonderful flavors of gazpacho.
Seared Lemon and Oregano Lamb Chops with Pipirrana
If you’re planning to cook the lamb chops on a barbecue, I recommend lighting a small amount of coals just before marinating the meat. This will allow you to give the chops a brief yet intense cooking on direct heat.
Preparation: 15 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
- 8 lamb loin chops
- 3 garlic cloves, peeled and grated
- Pared zest of 1 lemon
- 6 sprigs fresh oregano, leaves stripped
- 2 tbsp extra-virgin olive oil
- Salt and black pepper
For the pipirrana:
- 1 red onion, peeled and finely sliced
- 700g very ripe medium tomatoes, chopped
- 1 cucumber, peeled, halved, deseeded, and diced
- 1 green pepper, flesh diced (discard stalk, seeds, and pith)
- 2 tsp cumin seeds, toasted
- 2 tbsp sherry vinegar
- 6 tbsp extra-virgin olive oil
Place the loin chops in a shallow dish and add the grated garlic, lemon zest, oregano leaves, and olive oil. Season generously with salt and black pepper, then let the meat marinate for 30 minutes.
Meanwhile, place the sliced onion in a bowl and pour in enough just-boiled water to cover it. Allow it to sit for five minutes, then drain and rinse under cold running water. Pat dry and transfer the onions to a serving bowl.
Add all the remaining ingredients for the pipirrana to the bowl with the onions. Toss to combine and season to taste.
Heat a griddle pan (or use a barbecue as mentioned in the recipe introduction). Once the pan is very hot, sear the lamb chops for four to five minutes on each side, until they become golden brown and cooked through, while still retaining a pink center. Allow the chops to rest for five to ten minutes before serving them alongside the pipirrana and some crusty bread.
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