Need some ideas for a garnish/topping for lamb chops..

Was thinking either a basil/mint pesto.

Garlic confit/mint


Any other ideas out there?

I don't favor too much mint, I like Cumberland Sauce.

Regards,

Basil or garlic are two flavors that I think should be used sparingly with lamb. A little garlic is ok, but too much doesn't work for my taste.

Quite often when I make lamb, legs or chops, I make an easy mint-yogurt sauce:

--Drain some greek yogurt in cheesecloth until it's no longer giving up water.
--Mix in some good quality extra virgin olive oil, chopped fresh mint, a little lemon juice, salt and pepper. (The amount of oil depends on the consistency you want).
--Let it sit for a few hours before serving.

The last time I made a leg of lamb for a group, I had a bowl of this and a bowl of harrissa (from a jar) available for garnish.

Best,
Michael

Might just be the mood I'm in, or the past sunny two days, but for some reason, my brain is thinking that some light tzatziki along with a cuke/tomato/onion salsa would be great on this sunny day. Toast up some
pita points, and:

gyros: deconstructed.
I may just wind up making this on Sunday.

I think the salsa idea is good-perhaps add some black olive and fresh herb added to the tomato, cuke and onion-with plenty of fresh lemon juice. I've never been a fan of sauces for lamb that are sweet or have too much richness. The meat is rich enough. Whenever I see descriptions of lamb dishes with cheese I get queasy.

I've done a Morrocan leg of lamb with an olive + preserved-lemon relish. I don't remember where the recipe came from, though.

And on lamb+cheese... a salad topped with sliced roast lamb, containing feta is pretty darn good, but that's another show.

What about a gremolata? I tend to like sharp, bright flavors with lamb to cut the richness. I've also wondered about using the viniagrette from lengua a la vinagreta* sans chopped egg, which reminds me of a gremolata.


*if you google translate the page, "language" is actually tongue, and "prick" is really mince.

Last time I made rack of lamb, I seared it with salt & pepper, then served it on a mound of pureed peas & basil (simply blanched frozen peas, fresh basil, olive oil, salt...pureed with an immersion blender).

The bright, clean flavors of the puree really paired well with the richness of the lamb. I got the idea from a dinner I had at Boka....except they paired it with a pork loin, I think.

I did this recently, basically pulled it out of my hip pocket, and, mirable dictu!, it worked.

Olive oil+butter
Limpen a bit of shallot and garlic
Throw in a goodly amount of roughed-up capers
Tiny bit of well minced fresh rosemary

After this melange has stewed for a tiny bit, swirl in a couple of Tbs of *very good* white wine vinegar and a dash of lemon juice. Thicken it up over high flame for a minute or so, use as a sauce, maybe even a dipping sauce, for the lamb.

I'm on a caper kick of late and damn! there's nothing Med they don't fit with.

Geo

Thanks all!

Cathy2 had the big winner. I subbed out the red currant jelly for a Cherry pepper jelly.

A big hit at the table.