Tasting Notes – Serves two

What a meal. Succulent, juicy, lamb chops, a beautiful red wine gravy, lemon-roasted potatoes, crispy and creamy, sweet cherry tomatoes, mini pepppers, poached in olive oil, and to top it off – a sour cream flavoured horseradish sauce for the potatoes. Yum, yum

We served the chops and the potatoes with our terrific, super versatile, easy, sauce with tomatoes, peppers, poached in olive oil.

What You Need

4 small lamb chops.

2 shallots.

1 garlic clove.

6 tablespoons of olive oil.

Salt and pepper.

4 tablespoons of a quality red wine.

4 small potatoes.

1/2 a lemon.

1/4 of an iceberg lettuce.

1 cup sour cream.

2 tablespoons creamed horseradish.

Equipment

1 small bowl to hold your semi-cooked potatoes.

1 large frying pan.

2 medium-sized pots.

1 medium sheet pan

Enough foil to cover the sheet pan.

1 small bowl.

1 colander.

Method

Cut up your potatoes into small chunks and place in a pot of salted water. Cook for 10 minutes, drain using the colander. Then put them into a small bowl, add 2 tablespoons of olive oil, followed by seasoning to taste with salt and pepper. Squeeze the lemon juice over the potatoes. Mix well and then set aside.

Dice your shallots, set aside.

Thinly slice your garlic clove, set aside.

Season your lamb chops with salt and pepper to taste, set aside.

Fit your sheet pan with the aluminum foil, add the potatoes and place in a pre-heated oven at 400 degrees Fahrenheit, cook for about 15 to 20 minutes until the potatoes are crispy and slightly brown. They are ready when you can piece them easily with the tip of a sharp knife.

Put two tablespoons olive oil into the frying pan at medium heat, once oil shimmers, add your lamb chops. Pan fry for 3 minutes on each side for medium, 2 for rare and 4 minutes for well done. Two minutes before the chops are done add your shallots and garlic. Once done, add your wine and swish everything around. Your chops are now ready.

You are ready to serve.