Lamb Chops with Juniper & Fennel Seeds – a guest recipe by Tait Miller
- 30 min
- Easy
Discover Tait's top tips for wild cooking in our journal here.
| Ingredients | 2 lamb chops 10 juniper berries 1 tbsp fennel seeds 1 tsp celery salt
100g sea kale 1/2 red onion, sliced 1 bulb garlic 1 lemon, zest and juice 180g seasonal greens of your choice |
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Toast the spices in a heavy based pan and crush in a pestle and mortar. Rub over the lamb chops with a generous pinch of sea salt. Roast the lamb chops on a high heat or under a grill. Turn halfway through cooking to make sure you get perfect colour on both sides.
For the vegetables, warm a sauté pan with a little oil or butter and place the vegetables in. Add a splash of water and cover with a lid until cooked until softened.
To finish, sprinkle lemon juice and zest over the vegetables. Arrange on a plate and place the lamb chops on top.
Serve and enjoy.
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