The Seahorse Recipe: Lamb Chops with Salsa Verde

If you think London is the pinnacle of England's culinary experiences, you need to get down to Devon. The Seahorse menu is a celebration of the fresh produce and rustic serenity of coastal life that has impressed even the toughest critics. Now, with the new Seahorse Cookbook, you don't have to travel to enjoy chefs Mitch Tonks and Mat Prowe's delicacies. You might now be able to find Dartmouth's fresh out of the sea fish, but this succulent lamp recipe will give you a taste of the Seahorse magic.

Marinated and Grilled Lamb Chops with Salsa Verde

This is a great marinade for lamb and mutton and also works well on pork. The combination of the smokiness from the paprika and the sweetness of the maple syrup which caramelises when grilled over a fire, we think gives the best results, but it works well under a hot grill, too.

FOR 4 PEOPLE

8 small lamb chops

For the marinade

1 tablespoon maple syrup

1 teaspoon smoked paprika

1 tablespoon tapenade

50ml olive oil

For the salsa verde

2 anchovy fillets

1 teaspoon salted capers

1/2 garlic clove

1 teaspoon Dijon mustard

40g mint leaves

40g parsley leaves

20g oregano leaves

1 green chilli, finely chopped and deseeded

100ml olive oil

2 tablespoons peeled and finely diced cucumber

salt and freshly ground black pepper

Simply mix all the marinade ingredients together in a shallow dish, add the lamb chops, cover with cling film and allow to marinate in the fridge for 1–2 hours.

Make the sauce by grinding the anchovies, capers and garlic to a paste in a pestle and mortar then add the mustard. Chop all the herbs together then add them with the chilli to the anchovy and garlic mixture. Drizzle in the olive oil and stir to make a thick sauce. Stir in the cucumber and season to taste with salt and pepper. Set aside.

Preheat the grill. Remove the lamb chops from the marinade and cook them under the hot grill for 4 minutes on each side depending on their thickness and how you like to eat your lamb.

Serve with the salsa verde.

Extract taken from The Seahorse published by Absolute Press, £25.00, Hardback, Photography © Chris Terry
The Seahorse by Mitch Tonks and Mat Prowse is published by Absolute Press, 18^th June, priced £25.00
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