Green Masala Lamb Chops on a Fennel, Tomato and White Balsamic Salad

This recipe is a twisted variation on one that i found from Neil Perry. This is the first time i've used Neil Perry as an influence for a dish because although i've not been to one of his restaurants, his dishes come across to me as very finnicky (this is not a negative reflection - i just dont have the patience to cook them myself, marvelous though they may be).

There are two things that make this dish so good: Firstly, the green masala marinade brings the lamb to life with fresh herbs and tangy spices, and the fennel seed matches so well with the crisp fennel salad. Secondly, the white balsamic makes the salad stand out. Sure, you could use red wine vinegar, or even regular balsamic. But i encourage you to seek out white balsamic for its slightly tarter but more sublte and simpler flavour to traditional balsamic. 

Ingredients (Serves 2)

Lamb Chops

• 4 (500gm total) lamb chops
•  1 tsp salt
• 1 tsp tumeric
• 1 1/2 tsp garam masala
• 1 tsp chili powder
• 1 tsp cardommom powder
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 tbsp natural yoghurt
• 1 lemon
• 1 cup mint leaves
• 1 cup coriander leaves

Salad

• 1 medium fennel bulb
• 4 medium tomatoes, vine ripened
• 40ml white balsamic vinegar
• olive oil

Method

In a saucepan over medium heat, fry the coriander and fennel seeds until fragrant.
Add to a mortar and pestle with 1/2 tsp salt and grind into a powder. Set aside

Add the coriander and mint to the pestle and mortar with the remaining salt and grind into a paste.

Add the remaining spices, juice of the one lemon and yoghurt and mix well

Pour over the lamb chops and rub in well.

Set aside for 2 hours to marinade.
Heat a frying pan to medium heat and add a little olive oil to the bottom.
Add the lamb chops and cook for 5 minutes on one side.

Flip and cook for another 5 minutes.

Remove from the pan and rest for 5 minutes.
Meanwhile, thinly slice the tomatoes and pour over the white balsamic.

Thinly shave the fennel and toss with 1 tbsp olive oil and some salt and pepper.

Layer the tomatoes and fennel on two serving plates.

Top with the rested lamb.
Enjoy!