Sharon Reid


Re-invigorate your lamb chops this Easter with Victory Mansion’s Lamb Chops with Hazelnut and Praline Crust recipe. This unique take on the humble chop was created by Sam Browne -Wilkinson, Chef at Victory Mansion, an eclectic eatery conveniently located on Stoke Newington High Street. Along with Sam’s, quirky, British -inspired dishes, Victory Mansion is also a purveyor of delicious, inventive cocktails courtesy of cocktail maestros Stuart Binks and Benji Purslow.

To replicate the taste of Victory Mansion try making this recipe.


50g caster sugar

30ml water

50g peeled hazelnuts (roasted)

50g samphire

½ banana shallot (finely diced)

½ lemon zest

4 trimmed lamb chops

30g butter

Sea salt

Ground black pepper


Put the sugar and water in a small pan and place over heat. Reduce, watching all the time until the sugar starts to go a deep caramel, remove from heat immediately and stir in nuts. Pour straight onto baking paper. Allow to fully cool. Pulse in a food processor until it resembles thick shiny sand.

Pre heat oven to 180°c.

Take a skillet pan and place on heat until smoking hot, add a splash of rapeseed oil. Sear seasoned lamb chops for a minute on either side, add half the butter and put in the oven for three minutes, move to a cooling rack to rest. Keep the skillet pan with the juices from the lamb chops.

In a small saucepan cook the finely diced shallots in a splash of olive oil until they start to go translucent, add the samphire, a pinch of salt and turn the heat right down. Slowly warm the samphire through.

Take the skillet pan and return to a low heat, add the hazelnut praline and a big pinch of black pepper, stir constantly until all cooking juices have been absorbed and the praline has started to darken slightly. Remove from heat.

To serve, place the samphire on the bottom of the plate, stack the lamb chops on top, and spoon the praline on top of the chops.