Excellent dinner meal on the table in less time. Honey and mustard combo is always a hit whether used in chicken, lamb or pork. The garlicky potatoes with olive oil and the tzatziki on the side go well with the lamb to cut through the fat when eating. Instead of sugar snaps, green beans or any vegetable of your choice can be served.
Serves 2
Time: 30-35 minutes
For the lamb chops
4 lamb chops about 1 1/2 '' thick
2 tbs honey
1 tbs dijon mustard
salt and pepper
For the potatoes
250-300 grams baby potatoes
2 garlic cloves minced
2-3 tbs olive oil
2 tbs chopped mint ( reserve little for garnishing)
salt and pepper
Tzatziki
2 Handfuls of sugar snaps
1 tsp butter
1/4 cup water
salt
Method
First, marinade the lamb chops with the mix of mustard, honey, salt and pepper for 10 minutes.
Boil the baby potatoes in salt water. Drain them. Cut the big pieces into halves or leave it. Add the minced garlic, pepper, salt and the olive oil. Toss it well and keep it warm.
As the potatoes are being prepared, heat a griddle pan and preheat the oven at 200'C. Sear the lamb chops on the sides to get the char marks on a very hot pan. ( If you don't have griddle pan, it's ok) Tip them in the preheated oven for 5-7 minutes to cook through. Remove and let it rest.
To prepare the sugar snaps, bring the water, butter and salt to a boil, then tip in the sugar snaps. Cook them for 2 minutes and remove.
Serve the potatoes, lamb chops, tzatziki and sugar snaps on the side, garnished with chopped mint.
No comments:
Post a Comment