Head chef at the northwest London pub, Ben Allen, shares how to create the venue’s grilled lamb chops with a spiced shallot sauce and charred Hispi cabbage.
The dish is not currently on the menu at the Parakeet, which is number 55 on the Top 50 Gastropub’s list, as it is out of season but will be sold at £16 per plate when it is back in season and on the menu again.
Allen told The Morning Advertiser (The MA): “The quality of the lamb is what makes the dish. The sweet and sour flavours of the sauce elevate the flavour of the lamb.
“It has bold, rich flavours from the lamb, soy, and oyster sauce, balanced by the smoky sweetness of the charred Hispi cabbage.”
To cut through the richness of the recipe, Allen advised operators to pair the dish with a wine boasting “good acidity”.
“You’ll want to pair with a red wine with good acidity to cut through the richness, some spice or earthiness to complement the sauce, and enough body to stand up to the lamb, a Malbec or a Grenache would be my choice. If you prefer white wine, pair with a dry Reisling“, he continued.
In addition, Allen said operators could add ancho chilli into the mix to give the plate their own twist and add a “smokier flavour”.
Grilled lamb chops with spiced shallot sauce & charred Hispi cabbage
Ingredients (Serves 2-3):
For the Sauce:
- 500g shallots, peeled and roughly chopped
- 200g ginger, peeled and sliced
- 2 red chillies, deseeded for less heat (optional)
- 6 cloves garlic, peeled
- 1 litre lamb stock
- 80ml soy sauce
- 50g oyster sauce
- 1 tsp black peppercorns, toasted and crushed
- Salt to taste
For the lamb & cabbage:
- 4 lamb chops
- 1 Hispi cabbage, halved lengthways
- Olive oil
- Salt & black pepper
Method:
Sauce Base:
- In a blender or food processor pulse the shallots, ginger, chilli, and garlic until you achieve a coarse paste
Sauce:
- Heat a pan over medium heat and add a little oil
- Add the blended mixture and sweat it down, stirring occasionally, until golden and fragrant (about 8-10 minutes)
- Pour in the lamb stock and bring to a gentle simmer
- Reduce the liquid by half (this should take around 15-20 minutes)
- Stir in the soy sauce, oyster sauce, and crushed black pepper
- Taste and adjust seasoning with salt if needed
Lamb Chops:
- Preheat a grill or griddle pan to high heat
- Season the lamb chops generously with salt and black pepper
- Grill for about 2-3 minutes per side for medium-rare, or longer depending on your preference
- Let them rest for 5 minutes before serving
Hispi Cabbage:
- Drizzle the cabbage halves with olive oil and season with salt
- Grill cut-side down for about 3-4 minutes until charred, or roast in a 200°C (400°F) oven for 15-20 minutes until softened and slightly caramelized
Assemble and serve:
- Arrange the lamb chops on a serving plate
- Spoon the rich shallot sauce over the top
- Garnish with the grilled Hispi cabbage on the side or over the top of the lamb
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
