So this was the recipe I tried out while we were in the Lake District which came out pretty decently given the small amount of ingredients I was working with. I’m wanting to do a bit of cooking in London (where I currently am) but right now I’m too busy eating my way through everything including a butt-load of sugar which I had 90% given up since last October- officially off that wagon now #holidayproblems
So I cooked pan-fried lamb chops with root veg casserole and a red wine reduction. Read on for the recipe.
- 4 lamb chops, I used loin cutlets
- A selection of root veggies- sweet potatoes, carrots & beetroot were all I had to work with. I would also have added turnips and parsnips but the store was out of stock- the 2 most British vegetables on my entire wishlist, go figure…
- 1 Onion
- Herbs; Rosemary & Thyme
- 3 cloves Garlic
- 1 cup Red Wine
- 1/2 cup Balsamic Vinegar
- 1 teaspoon Sugar
- Chicken or Veg Stock
Roast for about 30 mins, depending on how soft you like your veg. You can also stick the grill on for a bit to brown up the edges.
Heat up some olive oil in a pan with a few sprigs of rosemary. Quickly brown the chops on both sides to seal and then slosh in the red wine and balsamic vinegar with a sprinkle of salt and a teaspoon of brown sugar. Cook on a medium heat until medium. Hold the chops on their side to crisp up the fat a little if they have. Put the chops into the still warm oven to rest for a couple of minutes and crank up the stove-top heat to reduce the wine, vinegar and sugar with the meat juices to make your gravy.