Servings: 4 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins
This is such an awesome dish and very English indeed. Now while you can make it in a more traditional Sunday Lunch way, I prefer to make it with a tray of roasted salad vegetables and an aubergine stacked with onions. For the best flavours, if you have time try and marinade the lamb the day before, or if not, at least a few hours before you cook it.
- Lamb Chops (3 per person)
- Red Onion
- Bell Pepper (2 or 3)
- Cherry Tomatoes
- Olive Oil (1 cup)
- Rosemary (2 tbsp)
- Garlic (6 cloves)
.Marinade the lamb with crushed garlic and rosemary and a drizzle of olive oil. When you are ready to cook, to lock in those delicious flavours be sure to first brown the lamb in a saucepan for a minute or two.
While you are browning the lamb, preheat the oven to 200C. In the tray I put bell peppers, garlic cloves (no need to peel them), baby tomatoes, red onion and celery. I toss them in olive oil, salt and black pepper and add them in the oven below the lamb. Place the lamb on a wire rack so all of the juices fall into the salad below.
Now, cooking lamb is more like cooking beef than chicken. You get to choose how pink you want it. For pink about 10 minutes will do nicely, or for very well done, leave in the oven for about 25 minutes.
While the lamb is cooking, slice up a large onion and aubergine and fry together in olive oil, a little garlic and rosemary. If you love India or Moroccan cuisines, you could add a mixed herb blend instead. Thinking about it, you could add a little to the salad vegetables too. Make sure the aubergine doesn't dry out by adding more olive oil or a splash of water. Then for a little bit of theatre, make a little tower with the aubergines and onion.