Lamb is something of a rarity here in Germany!! I do not know why, but this meat is hard to find. We had a pleasant surprise on Saturday when we saw these chops staring at us in E-centre. Without any hesitation we got half a kilo to try it out the first time!!!
Good Housekeeping magazine was a part of my life in Bangalore. I love all their articles..home keeping, creativity, ideas, stories, recipes...There was nothing that I didn't like to read. I have the entire collection right from the time they began publishing in India in 2004, except for now...... So the first thing I did, when I knew we would be moving, was to lovingly go through each magazine and pick out those with recipes I could prepare here in Germany... So our lunch on Sunday was Lamb Chops with Roasted Potatoes from Good Housekeeping.
- 500 gms potatoes, cut into fingers
- 2 tbsp extra-virgn olive oil
- 15-16 fresh sage leaves or sprigs of rosemary or 1 tsp dried rosemary
- 1 and a half cups chicken stock(made with stock cubes)
- 1 tbsp grainy mustard sauce
- 500 gms lamb chops
- 1 tbsp soy sauce
- 1 tbsp butter
- 3 tbsp minced spring onion
- 2 tbsp parsley or coriander chopped
- half tsp lemon juice
- half tsp Worcestershire sauce
- salt to taste
- Heat oven to 230 deg. Toss potatoes with 1/2 tsp oil, sage and salt in a shallow pan. Roast 25 minutes, tossing occasionally until crisp and golden.(Or you can fry the potatoes).
- Meanwhile boil chicken stock in a saucepan, until stock is reduced to half cup, stir in mustard sauce, reserve.
- Rub chops with soy sauce and half tbsp oil.
- Heat 1 tbsp oil in a non stick pan; add butter, swirling pan to coat it. Add chops one by one; sear on each side until cooked on medium heat. Set aside.
- Saute spring onion with drippings in pan till translucent. Pour stock, parsley, lemon juice and Worcestershire sauce. Return chops to pan to coat. Serve with Roasted potatoes.
Note :- Pictured above also is a warm mushroom salad