Friday, 29 August 2008
Recipe - Mustard and Herb crusted Lamb Chops
Here's a little something that I threw together with some lamb chops that I bought during my trip to the Covered Market in Oxford.
There's something special about it when the butcher cuts the chops freshly for you. It sure beats buying something from the supermarket that's been cut and stored for longer than you dare to think of.
I'd normally fry these for about 5 - 7 minutes (tops) on each side. However, if you and/or your guest are a bit sensitive about blood in your food you might want to have the oven on standby at about 200c.
Once you've fried them so they have a nice surface you can put them in the oven until cooked to your liking. That way you protect them from looking cremated while still cooked all the way through.
Lamb chops, about 2 - 3 per person
Garlic, very thinly sliced
Cover both sides of the chops in Dijon mustard and pat in liberal amounts of oregano.
Heat the oil in a frying pan. Once the oil is hot, put in the lamb chops. Let them fry for about 5 - 7 minutes on each side. (If you want them less pink read my comments about using the oven above)
In the meantime rinse the spinach thoroughly under the tap and shake it to discard most, but not all, of the water.
When the lamb chops are about done put them to the side to rest for about 5 - 10 minutes
Close to the resting time put the spinach, together with the garlic slices, into a hot pan and cook whilst stirring until wilted to your liking. Season to your liking.
Serve the lamb chops on top of a bed of wilted spinach on warm plates. Serve the mash in bowls on the side.