This s from me a Jack.. ope ya feeling a wee bit better Jack x
I haven’t been feeling great these past few days and needed something to perk me up.
I have always loved lamb, I think it is probably the best tasting meat for roasting regardless of the cut.
I have cooked this dish before with great results.
So here we go again.
Prepare a vegetable trivet by chopping up some celery, onion, carrots, red and green peppers. I preheated the oven to 200, put the chops on top of the vegetables in a roasting tray, seasoned them and when the oven is up to temperature I placed the tray on the top shelf and roasted the chops for 30 min.
When the chops were removed from the oven they were left to rest for about 10 minutes.
While the chops were roasting I started to make the best sauce for lamb ever. Here is what I did.
I chopped an onion very finely, went to the garden and cut some rosemary which I stripped and mashed the leaves in the pestle and mortar then chopped them very finely.
The onions were sweated for 5 minutes and then added the rosemary and cooked gently for another 15 mins.
At this stage I added some flour and stirred until cooked through then added milk and vegetable stock a little at a time until smooth. I then added a couple of tablespoons of Phili cream cheese (yuck for me! X)and continued to stir until dissolved. I then poured the sauce into my liquidiser and whisked till smooth.
The chops were served with the vegetables and some HG boiled potatoes with plenty sauce.
What a success!!!
Nice one Jack.. speak soon my friend x