Lamb

Stout and spice-marinated lamb chops, charred greens and radish salsa

Name: Beer-marinated lamb chops, charred greens and radish salsa recipe
Yield: 6
Ingredients: 35g peppercorns; 40g cumin seeds; 2 garlic cloves; 90ml canola oil; 110ml red wine vinegar; 200ml stout (or other dark beer); 70.00g caster sugar; 15g cooking salt; 1.5kg lamb loin chops; 125ml cider vinegar; 60ml olive oil; 1/4 tsp fennel seeds; 1/4 tsp ground white pepper; 1/2 bunch coriander; 1/2 bunch flat-leaf parsley; 1/3 bunch thyme; 20.00 ml extra virgin olive oil; 10 radishes, thinly sliced

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P14 Stout and spice-marinated lamb chops with charred greens and radish salsa

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by Alejandro Saravia

CHEF

Nov 21, 2022

Peruvian chef Alejandro Saravia shares his take on Australia's favourite protein.

1/4 cup (35g) black peppercorns
40g cumin seeds
2 garlic cloves
90ml canola oil
110ml red wine vinegar
200ml stout (or other dark beer)
35g caster sugar
15g cooking salt
1.5kg lamb loin chops

Dressing

35g caster sugar
1/2 cup (125ml) apple cider vinegar
1/4 cup (60ml) extra virgin olive oil
1/4 tsp fennel seeds
1/4 tsp ground white pepper

Charred greens and radish salsa

1/2 bunch coriander
1/2 bunch flat-leaf parsley
1/3 bunch thyme
1 tbs extra virgin olive oil
10 radishes, thinly sliced

Method

1.

To make the marinade, place peppercorns and cumin seeds in a dry frypan over medium heat and cook, shaking the pan, for 3-4 minutes until fragrant. Remove from the heat and set aside to cool, then place in a spice grinder or a mortar and pestle and finely grind.
2.

Place garlic and oil in a blender and whiz until garlic is finely chopped. Add vinegar and whiz until well combined. Transfer to a large bowl. Add stout, sugar, salt and the ground spices, and stir until sugar and salt dissolves. Place lamb in a deep ceramic dish, pour over marinade and turn lamb to coat well. Cover and refrigerate overnight.
3.

Meanwhile, for the dressing, place all ingredients and 1/4 tsp salt flakes in a blender. Add 25ml water and whiz until well combined. Set aside.
4.

For the charred greens and radish salsa, heat a chargrill pan over high heat. Place herbs in a bowl and drizzle with oil. Season with salt flakes. Toss to coat.
5.

Chargrill for 1-2 minutes or until lightly charred. Transfer to a board. Carefully pick the thyme leaves from the stems. Roughly chop all of the herbs and stir through the dressing. Add the radish and stir to combine.