The mornings are now feeling fall-like, which is a good time to add more warm food ideas to the menu.
A real favorite food that we cooked this past weekend was lamb. I simply LOVE lamb…..I grew up with lamb dishes cooked by my mother and I still consider it a special meal. It is pricier than chicken and beef….but the wild wonderful flavour of lamb is hard to beat.
We decided on ‘Rosemary Lamb Chops with Mint Gravy’
4-8 lamb loin chops
4-6 new potatoes, halved
3 tbsp extra virgin oil
1 bunch fresh asparagus
1 tbsp margarine or butter
1 package brown gravy mix
or beef boullion, water and cornstarch
Fresh herbs ( same herbs used for the marinade – for the herb potatoes )
2 tsp garlic plus spice
2-4 sprigs of fresh rosemary, chopped
1 tsp thyme
1 bunch fresh parsley, chopped
1/2 tsp black pepper
2 cloves garlic, chopped
1/4 cup extra virgin oil
1/4 cup red wine
1 tbsp fresh squeezed lemon juice
1/2 tsp mint sauce concentrate or 1 tbsp fresh mint leaves
( Same some herbs for the potatoes )
Mix together the marinade and place the chops into a shallow baking dish. Cover both sides of the chops with the marinade, cover and refrigerate for two hours.
Wash and clean the potatoes, cut in half and cover with virgin oil. Sprinkle herbs onto the potatoes making sure they are completely covered. Place onto a baking sheet with virgin oil and roast at 350 degrees for 45 minutes, until golden brown.
Place the marinated lamb loin chops onto a double broiling pan. Set the oven to broil and make sure the oven rack is in the middle of the oven, and broil chops for 10 minutes. Turn the chops and return to the broiler for another 10 minutes, depending on the thickness. Do not overcook lamb.
In a saucepan, make the brown gravy adding 1/2 tsp of the mint concentrate. Steam or cook the asparagus for 5 minutes until el dente. Asparagus should still be firm. Drain and add butter and lemon juice.
Serve the chops, asparagus and herbed roast potatoes and garnish with lemon wedges.
Serve with your favorite Australian Merlot