There are nearing 2000 farms in Wales and around 230 of these are sheep farms. Numerous campaigns on the television and online, such as www.eatwelshlamb.co.uk are publishing and spreading the word about this home-reared, woolly treat and Euro Foods are about to jump on the band-wagon!
Herby Lamb Chops with rosemary and Thyme, with Crushed Almonds and Black Pepper
Notoriously difficult to cook just right and with many varying tastes, Lamb can be a bit of a worry. The step-by-step guide below should vanquish any fears about cooking times. Opt for under the grill, for more controlled cooking. The ingredients you will need for ‘bleetingly’ good roast are as follows:
|*Fresh Rosemary||Knife and chopping board|
|*Fresh Thyme||Pestle and mortar|
|*Dried Pistachio Nuts|
|*Purchased at Masala Bazaar|
With a pestle and mortar, grind almonds, Pistachio nuts, coriander seeds, black pepper seeds, a chilli and a few springs of rosemary and thyme, until a fine powder. Dust with salt for a little seasoning.
Arrange the powder on the serving plate as you prefer, we have opted for a pagan inspired, moon crescent.
In a separate dish, create a marinade of olive oil, garlic, rosemary and thyme. Wilt the herbs and slightly cook the garlic by adding to a frying pan and sizzling in olive oil for around 4 minutes. To season, add salt and pepper to the marinade.
To prepare the lamb chops, coat them thoroughly in the marinade and leave to soak for about an hour in the fridge.
Place the Lamb chops on a grill pan and cook evenly by turning every 8 minutes. They should be tender after 15 minutes, but grill for longer to satisfy your taste.
To accompany the lamb, prepare a fresh leaf salad.
Could it be more simple?