Himself got us some lamb chops - for a change from chicken - and I immediately thought that my lovely Rachel Allen Easy Meals would be the best option. Right I was. As ever, I had to adapt to what I had in my kitchen, but it was still simple, quick, and delicious:
First I boiled some potatoes for the mash. While this was bubbling away, I whizzed up the sauce: some chopped rosemary (fresh from the garden!), basil, a spoonful of hot mint jelly (from The Larder N21), juice of half a lemon, olive oil, one chilli, and a spoonful of capers. Then tasted and seasoned, and it was ready to drizzle.
When the spuds were nearly done, I drizzled the lamb chops in some olive oil, salt and pepper, a little bit of rosemary, and then fried them for about 5 minutes each side (they were quite sturdy chops).
When the mash was ready, I added in a tiny bit of chopped rosemary, and a drop of the cooking oil, and a little splash of milk.
Serve the chops on top of the mash and drizzle the sauce over the chops and round the edge of the plate.
|Lamb chops. Sturdy.|