INGREDIENTS
2 tablespoons extra virgin olive oil
1 tablespoon oregano leaves, finely sliced
1 clove garlic, crushed
1 teaspoon salt flakes, crushed
4 lamb loin chops (400–500g)
Orange salad, for serving
Crusty bread, for serving
‘NDUJA SAUCE
2 tablespoons extra virgin olive oil
2 red onions, finely sliced
Salt flakes, to taste
2 tablespoons dry white wine
25g ‘nduja, more or less to taste
2 tablespoons water
1. Combine oil, oregano, garlic and salt in a shallow bowl.
2. Add chops, turn to coat well and set aside for 30–60 minutes at room temperature or cover and refrigerate for a few hours (then bring back to room temperature before cooking).
3. Meanwhile, make ‘Nduja Sauce: place oil, onion and a good pinch of salt in a frying pan over medium heat and stir to combine well. Cover and cook for about 20 minutes, stirring occasionally, until tender and starting to colour.
4. Uncover and cook for a further 15–20 minutes, stirring often, until well-coloured.
5. Add wine and stir well to remove any bits stuck to the base and sides of the pan. Boil for 30 seconds or so, until most of the wine has evaporated, then stir in ‘nduja and water.
6. Reduce heat to low and cook for about 4 minutes, stirring often, until well combined and slightly reduced. Taste and add more ‘nduja if you wish. Remove from heat, cover and set aside.
7. Heat a barbecue or char-grill pan on medium–high. Cook chops for a couple of minutes on their fatty edge with the fat stretched out in contact with the pan to crisp it up. Roll the fat strip back around the chops, scrape any remaining marinade over the top and cook for 2–3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking.
8. Remove from heat and set aside in a warm place for a few minutes.
9. Serve with ‘Nduja Sauce, Orange Salad and crusty bread.