Sautéed samphire with salt marsh lamb 28 September 2015
300 g fresh marsh samphire
4 - 8 salt marsh lamb chops
3 tbsp olive oil
2 garlic cloves, thinly sliced
1 lemon, halved
- Rinse the samphire in cold water, then pinch off any woody ends with your thumb nail and forefinger.
- Season the lamb liberally with sea salt and black pepper. Heat 1 tbsp of the oil in a large frying pan until smoking hot, then sear the chops for 1 minute on each side.
- Reduce the heat to medium and cook the chops for 2 – 3 minutes on each side or until done to your liking. Transfer the chops to a warm plate, cover loosely with foil and leave to rest while you cook the samphire.
- Heat the rest of the oil in a sauté pan and fry the sliced garlic for 1 minute or until fragrant, being careful not to let it colour.
- Add the samphire to the pan and sauté for 1 – 2 minutes – it should be hot, but still a vibrant green and only just starting to soften.
- Take the pan off the heat and squeeze over one of the lemon halves, then season to taste with black pepper.
- Serve the samphire with the lamb chops and the other lemon half, cut into wedges.