Friday, 25 September 2009

Tonight I prepared lamb chops a new way. They are the delicious tender ones we buy through Somerset Local Food Direct: With them we had mildly spicy potato and carrot wedges.

Spicy lamb chops

4 large lamb chops
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp salt
1 tsp garam masala
1 tsp turmeric
2 tsp balsamic vinegar
2" cube grated ginger
2 cloves garlic, crushed
1 tsp honey
2 tsp oil

Mix all the dry ingredients with the oil, honey, garlic and ginger. Spread the paste over both sides of the chops, and leave for about half an hour-1 hour. Preheat oven to 180C. Lay chops on a rack and cook for about 40 minutes.

Roast potato and carrot wedges

For 3 people I prepared about 4 large potatoes and 2 large carrots. The carrots and the potatoes were peeled, cut into wedges, and blanched in boiling water; 5 minutes for the carrots; 7-8 minutes for the potatoes. After draining they were spread in a roasting tin in hot oil and cooked for about 40 minutes. Before serving I sprinkled them with some paprika, cumin and salt.

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