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Lamb Chops, Asparagus, Sauteed Potatoes
The Art of Meat (my neighbourhood butcher) had these fantastic little lamb chops, cut from a rack and trimmed so when I saw them I knew exactly what I'd have for dinner.
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.
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Thanks!
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I take that as a compliment
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They were glorious. I used a big baking potato so it was crispy on the outside and fluffy on the inside. The oil from the marinade added a fantastic flavour.
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*snags for recipe tickler*
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