Tis' the season for green and red. We don't usually eat lamb, because it's impossible to find fresh lamb in supermarkets here, otherwise it's expensive. Not to mention we've been reminded time and time again about how it's more unhealthy compared to other meats. But last week, I saw frozen shoulder chops and thought it's the season to treat ourselves. Just once in a while, why not eh?
In fact, we were pleasantly surprised that despite being frozen, we enjoyed it so much, I reckon it was better than the dried up tiny bitsy one I had at Botak Jones recently!Ingredients
two 250g lamb chops
1 tsp garlic, minced
1/2 tsp salt
1 tsp dried rosemary
1 tsp dried parsley
2 tsp ground black pepper
3 tsp dried mint
1 tbsp cooking oil
3 tsp mustard
Method
1) Add the garlic, herbs, salt and pepper to the cooking oil and stir well. Rub well into the meat and leave to marinade for at least 1 hour.
2) Place in a foil covered baking tray. Grill on high heat for 20 - 25 minutes, turning over halfway.
3) Leave the cooked chop to rest for 10 minutes, wrapped up in the foil to keep warm. Use this time to make the sauce. To make the sauce, drain away some of the oil. Scrape all the stuff off the bottom of the pan and add the mustard. Whisk in well. Add more salt and pepper to taste if necessary. You can also drizzle in some olive oil if desired.
4) Serve on a bed of salad leaves and drizzle the sauce over the chop.
