Ingredients
1.2kg fresh cleaned lamb

For the marinade
20g rosemary, chopped
10g crushed garlic
pinch of rock salt
crushed peppercorns
extra virgin olive oil
5g French mustard

For the dressing
5g fresh mint
100ml natural yoghurt
20g fresh chopped cucumber skin

Method

Mix well together all the ingredients of the marinade.

Cut the chops from next to the bone downwards. Put them in the marinade and leave for two hours.

For the dressing, put the ingredients in a bowl, add the yoghurt, mix and season to taste. Place in small ceramic bowls to serve and place in fridge.

Sear the lamb for approximately three to four minutes on each side, according to preference, on a grill or in a pan.

Place on kitchen paper to rest before serving. Garnish with some rosemary and put the dip next to it.

You can also serve some roasted potatoes accompanied with a summer leaf salad.

James Mifsud is an Executive chef, The Westin Dragonara Resort, St Julian’s.

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