Seared Rosemary Lamb Chops with Mint Jelly and Asparagus
History: Yx was having quite a nasty flu at that time, and just about the only meat she could taste would be lamb! I was also aching for some proper meat, not the thrash you get outside.
Ingredients:
History: Yx was having quite a nasty flu at that time, and just about the only meat she could taste would be lamb! I was also aching for some proper meat, not the thrash you get outside.
Ingredients:
- Lamb chops - about 2 pieces per person is plenty, 1 if you eat like a bird
- Mint jelly
- Fresh mint leaves
- Dried rosemary
- Salt & pepper
- Asparagus - try to get the huge Australian kind!
- Olive oil
- Cooking wine - chinese cooking wine is a godsend, as usual
- Using a mortar and pestle, pound the dried rosemary until powdered
- Marinate the lamb chops in some cooking wine and a pinch of salt for 10 mins
- Evenly coat each chop with powdered rosemary
- Skin the tough outer coating of the asparagus if you're using the large type
- Blanch the asparagus in boiling water for 2-3 minutes until tender
- Lightly oil a frying pan, heat till very hot, and sear the chops on one side
- When the chops are browned at least 3/5 the way through, flip over to the other side and continue cooking for 2-3 minutes
- Serve with a dollop of mint jelly on top and garnish with fresh mint leaves
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Posted by
Twinkle |
6:59 PM