- Serves: 4
- Cook Time: 55 minutes
- Prep Time: 10 minutes
- Effort: easy
For the stuffed onions
- 4 onions
- 1 bay leaf
- 55 g walnuts, roughly chopped
- 30 g fresh breadcrumbs
- 5 tbsp double cream
- 1 pinches sea salt
- 1 tbsp milk
For the lamb
- 8 lamb chops
- 1 pinches sea salt
- 1 tbsp vegetable oil
- few handfuls watercress, to serve
1. For the stuffed onions: preheat the oven to 180C/Gas 4.
2. Bring a pan of salted water to the boil. Peel the onions and add to the pan along with the bay leaf. Boil for 6 minutes then drain and set aside. Discard the bay leaf.
3. When the onions are cool enough to handle, cut off the top centimetre of each onion and set aside. Pull out the middle of each onion, leaving the 2 outer layers as a shell. Chop the flesh from the middle of the onions and mix together with the walnuts, breadcrumbs, nutmeg, double cream and a pinch of sea salt, to taste.
4. Arrange the onion shells in a small ovenproof dish and divide the breadcrumb mixture between the onion shells, stuffing each generously. Cover with the tops of the onions, pour the milk into the bottom of the dish and roast in the oven for 20-30 minutes or until soft and golden-brown.
5. For the lamb: while the onions are roasting, rub sea salt into the fat of each lamb chop. Line up 4 of the chops, skin-side-down, on a chopping board, pushing them close together so they are touching. Push 1 bamboo skewer through the 4 chops, as close to the bone as possible. Repeat with the remaining chops.
6. Pour the oil into a cold, heavy-based frying pan. Arrange the 2 skewers of lamb in the pan, skin-side-down, and place over a medium-high heat. Cook for about 15-20 minutes, without turning the lamb, so that the heat penetrates the skin and fat and cooks up through the meat.
7. Remove the skewers from the chops and turn each chop onto the flesh side. Fry for 1-2 minutes, or until lightly browned, then turn the chops and repeat on the other side, then remove the pan from the heat and leave the chops to rest for 5 minutes.
8. Divide the lamb chops between 4 warm serving plates and serve the stuffed onions alongside. Garnish with a handful of watercress and serve.
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