Monday, 6 June 2011

Lamb with Tiny Parsnips and Peppers

This is a quick variant on my 'lamb and tiny tatoes'; instead of potatoes, I chopped one parsnip and one yellow pepper per person, a whole spring of rosemary leaves and a couple of garlic cloves, roasted in duck fat for 35 minutes at 180 C before popping the lamb chops on top for the last 15 minutes of cooking time, at 200 C. Served it with some blanched beetroot leaves, tossed with a dollop of creme fraiche, a squeeze of lemon juice and a tsp of toasted, crushed caraway seeds. It was the perfect post-run dinner, something you can pop into the oven, go have a shower, and then finish off when you're clean and bathrobed :)

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