Saturday, January 5, 2013

Nigella's Greek lamb chops with lemon and potatoes

Okay, so I'm up for trying new recipes this year - here's the first of them. It's from Nigella Kitchen - and I've already booked quite a few meals from this fabulous book. Here's what you do:

Serves 6-8

12 chunky lamb shoulder chops
3 baking potatoes
3tblsp garlic oil
2 tsp dried mint
1 tsp crushed chilli flakes
1 tsp salt
2 lemons
Chopped parsley.

Preheat oven to 180 degrees celcius. Put the lamb chops in a shallow roasting pan. Wash, but don't peel potatoes, then cut into 1cm dice and then tumble them around the lamb.

Drizzle the oil over the lamb and potatoes. Sprinkle with salt, chilli flakes and mint.

Zest one lemon over the roasting pan, then juice both lemons and pour in the choice.

Roast for 1 hour - don't bother to turn anything over.

Serve sprinkled with chopped parsley or dill.

Serve with a green salad or tomato. And fresh bread to mop up the juices.

I love Nigella.

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