Tuesday, 9 October 2012

Garlic and Rosemary Lamb Chops

I love lamb. Whether its a whole leg for Sunday roast, a shoulder cooked as Mechoui, neck fillet rubbed with ras al hanouf and barbecued as kebabs...Lamb is one of the most delicious, versatile meats.

I'm sure some Kiwis out there will disagree, but grass fed, Welsh lamb is without doubt, the absolute finest you will ever get.
There are two constants in my culinary life, and they are Hereford beef and Welsh lamb. Nothing else ever tastes quite as good.

Now, I love mint with lamb, but with variety being the spice of life, I decided to try for a different flavour, one that works well on a leg, garlic and rosemary (with a cameo from thyme and mint, just because I had some in the garden).
Ingredients (serves 2)
4 lamb chops.
4 inch sprig of rosemary.
1 large clove of garlic.
2 mint leaves.
A little thyme.
Butter or oil.

Strip the rosemary leaves into a mortar and pestle (Or food processor), add the garlic, thyme, mint and a little salt, then pound it into a paste. Add a little butter or oil and keep pounding. It's ok for some leaves to stay whole, as long as they're bruised the favours will develop nicely.

Rub the mixture into the lamb chops and put them to one side for an hour. (Or in the fridge for a few, just take them out 40 minutes before cooking).

Heat a heavy pan or skillet until its searing hot and fry the chops for around 10 minutes. Turning 3 times and giving them a good twist of black pepper.

I served these with carrots,  spring greens and broccoli which was all cooked in one pan. (Slice the carrots, boil for 20 mins, add the spring greens cook for 5 mins, add the broccoli for 5 more minutes).

There you are, simple, delicious and paleo!

No comments:

Post a Comment