A simple supper of lamb chops
A simple mid-week lamb chop supper, to be served with a variety of different sides to suit the mood, season and time on your hands.
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 2 Lamb Chops
- 2 Rosemary Sprigs
- 1 tablespoon Olive Oil
- Generous grind of course sea salt and pepper
Method
one. Pre heat the oven to 200ºc. Pour the olive oil into a baking dish, coat the lamb on both sides in the oil, season with salt and pepper and cook for c.25-35minutes, depending on the size of your chops and how pink you like them. When you are ready to serve, wipe off the excess oil on some kitchen towel.
Serving Suggestion. A simple round lettuce salad with a mustard dressing, or ratatouille, or caponata, or mashed potato or some roasted whole new potatoes with rosemary and plenty of sea salt and pepper.
Possible Amendment. Sometimes, I throw some new potatoes in with the lamb, or some capers for the final 10 minutes of cooking, or a couple of anchovies for the final 5 minutes, and sometimes I sprinkle over some fennel seeds, lightly crushed in a pestle and mortar.