For today's journal, James is sharing one of his favourite spring recipes - herby lamb chops on a bed of bulgar wheat. Marinading the meat makes for a deliciously aromatic flavour, and if you'd like to make the main ingredient really sing, cook the lamb over an open-fire so the woodsmoke can work its magic. You can of course use a griddle pan in the kitchen, for a speedier dinner dish. Scroll to the bottom of the page to see James cooking this in action - watching the chops sizzle in brown butter and ignited by flames is quite the spectacle, and a feast for the eyes!
4 lamb chops
1 tbsp oil
2 tbsp mint, finely chopped
1 tbsp thyme, finely chopped
1 tbsp oregano
1 jar of fresh anchovies
Sea salt and cracked black pepper
150g butter, diced
8-12 bulbs of garlic
Zest of 1 lemon
100ml Pastis or White Vermouth
Bulgar wheat to serve
1. Season your lamb chops with salt and pepper and then sear in a hot griddle pan with a little oil. Add in crushed garlic cloves and butter. Cook for 6-8 mins in bubbling butter.
2. Pour in your Pastis when the butter starts to brown and flambé to burn off the alcohol.
3. Remove from the heat and toss with lemon zest and all the freshly chopped herbs ready to serve. Also stir in fresh anchovies with the buttery herb lamp.
4. Present the herby chops on a bed of cooked bulgur wheat or cous cous. Garnish with gorse flowers and some sprigs of fresh herbs.
