Tuesday, 19 August 2014
Butterfly Lamb Chops
There's been lots happening over the last few days - we (we being Andrew, myself and 'babysitting' dog) all went off to Pembrokeshire to have a few days camping with my parents & nieces. I feel like I've been away weeks when it was only a weekend - we did soooo much & loads of walking ......
I have aches on aches on parts of my body I didn't know I had!
Now we are back - I'm back at work (ugh - just checked the calender for when my next holiday is - I'm that excited about being back at my desk!) and I thought I'd tell you about the dish I cooked last night. We had just got back that afternoon and carried everything in & put it all away and then I had to turn too and make an evening meal.
So I cooked some lamb chops - I wanted to do something nice with them and really felt like doing some 'proper' cooking after all the camping food. But, & here's the thing, I was so, so tired I didn't think I had it in me to do anything complicated. So this simple dish served with a lemon & avocado salad was created.
2 large butterfly lamb chops
2 'fat' cloves garlic
sprigs fresh thyme
a good handful of olives (any colour, any variety, stoned, not stoned - your choice)
2-3 large potatoes
salt & pepper
Pre heat oven to 200C/Gas 7
I don't know why but I seemed to be on Greek-food-flavour-theme with this dish - probably something telling me that I need to holiday there instead of camping in Wales!
Anyway enough of the day dreaming ..... take your lamb chops and rub some olive oil into them and place them in a bowl. Add the sliced lemon; garlic; thyme and salt & pepper. Cover and refrigerate until needed. leave for at least an hour for the flavours to work.
Whilst the lamb is marinating clean your potatoes, don't peel, & slice them into thin rings. Rub with olive oil & place on a baking tray.
Now get your marinated chop and place on top of the potatoes along with the lemon; garlic & thyme. Tuck the lemon in amongst the potatoes and then sprinkle on your olives.
Pop in the oven for about 25 minutes
Whilst the lamb was cooking I prepared a sharp lemon salad.
In a bowl mix 1 avocado ( peeled & sliced) a bag of rocket leaves and segments of half a lemon. In a jam jar add 2 tablespoons olive oil, juice of half the lemon, salt & pepper and a little sugar to sweeten. Give it all a really good shake and then use it to dress the salad.
Arrange the salad on the centre of your serving plates and then top of with the lamb.
I drizzles some balsamic vinegar over the chops before serving just to add a little something.