It is lamb season and the grocery stores is full of fantastic meat. Lamb is my favorite type of meat and I can not wait to make all my favorite dishes. You can never go wrong with lamb chops marinated with garlic and herbs. I served them with parmesan baked potatoes and a provencal jus. I bought a ready made jus from the store this time but feel free to make your own.
Garlic marinated lamb chops
4 servings
8 lamb chops
4 garlic cloves
1/2 lemon (juice)
3 tbsp olive oil
1 tbsp rosmary chopped
1 tbsp thyme chopped
1 tsp flaked sea salt(like Maldon)
Cut the garlig cloves in half. In a pestle and mortar crush garlic, salt and herbs to a paste.
Add lemon juice and oil and mix together.
Rub the mixture onto the lambchops. Make sure both sides are covered. Let marinade for about 30 minutes.
Fry the chops in some oil/butter in a fryingpan, or barbeque them on a hot grill.
Parmesan potatoes
4 servings
1 3/4 pounds potatoes
3 tbsp olive oil
Flaked sea salt (like Maldon)
2 ounces grated parmesan cheese
Preheat the owen to 375 F.
Peel the potatoes and cut into wedges (not to thin)
Add them to a bowl with olive oil and toss to coat.
Pour into a large oven proof dish. Sprinkle with seasalt and pepper.
Bake for 30-45 min (depending on the thickness of the potato wedges).
Add the parmesan cheese and bake for furter 5 min until the cheese has melted and is starting to crisp.
4 servings
8 lamb chops
4 garlic cloves
1/2 lemon (juice)
3 tbsp olive oil
1 tbsp rosmary chopped
1 tbsp thyme chopped
1 tsp flaked sea salt(like Maldon)
Cut the garlig cloves in half. In a pestle and mortar crush garlic, salt and herbs to a paste.
Add lemon juice and oil and mix together.
Rub the mixture onto the lambchops. Make sure both sides are covered. Let marinade for about 30 minutes.
Fry the chops in some oil/butter in a fryingpan, or barbeque them on a hot grill.
Parmesan potatoes
4 servings
1 3/4 pounds potatoes
3 tbsp olive oil
Flaked sea salt (like Maldon)
2 ounces grated parmesan cheese
Preheat the owen to 375 F.
Peel the potatoes and cut into wedges (not to thin)
Add them to a bowl with olive oil and toss to coat.
Pour into a large oven proof dish. Sprinkle with seasalt and pepper.
Bake for 30-45 min (depending on the thickness of the potato wedges).
Add the parmesan cheese and bake for furter 5 min until the cheese has melted and is starting to crisp.
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