Ingredients (serves 2):
- 4-6 lamb chops dependant on size (and hunger levels :))
- Olive oil
- Dash of dried or sprig of fresh rosemary
- Salt and ground pepper
- Mint sauce
- Bag of fresh spinach
- 200ml of double cream
- Dash of nutmeg
- Dash of garlic powder
- Dash of olive oil
I’ll explain both parts of this dish below but they should be done at the same time.
Lamb
Brush over the lamb chops with some olive oil before seasoning with good salt and pepper. Heat a pan or griddle to a high heat and place the chops fat side down into the pan. Allow the fat to render down for upto 5 minutes then lay the chops onto one side. Sprinke over half of the rosemary and cook the chops for another 3 or 4 minutes. Baste with any juices that are released. Turn the chops over and sprinkle over the other half of the rosemary. Cook to your preference and serve up straight away on the bed of spinach!
Spinach
Pour the cream into a pan along with the nutmeg and a pinch of salt. Bring to the boil then simmer whilst stirring occasionally for 8-10 minutes. Remove the cream from the heat. In a wok or pan add some olive oil along with a dash of garlic powder and add in the spinach. Keep on a high then a medium to high heat until the spinach has wilted to about half it’s original size. Pour away any juices that have come out of the spinach. Pour the cream mixture over the spinach and stir in. Heat through until the lamb is finished and serve straight away!
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