• LOVE FOOD, LIVE FOODIE •
It may not look that great but above was my attempt at lamb chops. To let you all know I was very happy with it.
I have learned the art of skim reading and skim reading recipes is important too. Everyone now has their own take on cooking food and thankfully these are all available on the web. From Jamie Oliver's site to BBC Good food. It is important I feel to learn a little about a lot and if you can and have the time, learn a lot about a little too. With this, take most things with a pinch of salt and you will be a lot wiser for it.
The recipe for the above was straight forward, marinade the lamb chops in lemon zest and juice, salt, pepper, mint, paprika and some oil for about an hour in the fridge. Or as they always say, preferably over night. From here the tip that helps is by making sure that the griddle pan is smoking hot. When the smoke starts to rise then you are good to go. This helped give the chops that charred effect and added crispiness without over cooking the meat.
For this meal , we also decided against gravy and made a dip which we love and saw on TV a while ago. This is mustard, mayo, paprika, salt, pepper and lemon juice, this is really good and goes well with any roast veg and meat combo.