Lemon and parsley lamb chops

If there's one thing that the pup and I can't get enough of... it's lamb! Well... actually that comes in a very close tie with bacon...

Anyways, instead of the usual grilled lamb chops with mint sauce, we tried something new.

I forgot to take pictures of the ingredients :P so here's the list

For the marinade

• 2 tsps finely grated lemon rind
• 1 tbsp lemon juice
• 2 tbsps chopped fresh flat-leaf parsley leaves
• 2 tbsps olive oil
• 4 (200g) forequarter lamb chops

For the potatoes

• 600g nadine potatoes
• 30g butter
• 2 green onions (also known as scallions or spring onions in this part of the world)

I find using zip lock bags amazingly convenient and simple. For these, I'll just get the house brand ones because they're so much cheaper, and I only use them once!

Anyways, chop the flat leaf parsley and put it in the bag.

Tip!

I've tried this with Chinese parsley because I couldn't find Italian flat leaf parsley at the supermarket. Got a slightly different flavor but still rocked the marinade!

Grate the lemon and put that in as well...

Squeeze 2 tbsps lemon juice in and add 2 tbsps olive oil as well. Mix it well before putting the meat in.

Add the meat in and rub the marinade around it. The recipe calls for four pieces of meat but I'm only using two for this serving.

Put it in the fridge and let it marinade. Recipe calls for two hours.

Tip!

If you can, try to flip the pieces of meat around after an hour to get an even marinade!

After two hours, heat up some olive oil in a pan. Keep it on medium-high heat.

Tip!

Try not to use a griddle pan for this. Although it gives the meat nice char marks while grilling but it also dries it up faster. A frying pan helps to cook it with the oil and its juices.

Remember to remove most of the solids from the marinade because the extra leaves and grated lemon rind will burn a lot faster than the meat. You can leave a bit on while grilling.

Grill each side for about four mins or so. But please go with your instincts as well. If you feel that it's got enough time on the grill then just flip it :)

When both sides are grilled, remove from pan and work on the other piece.

Peel and cut the potatoes in to little chunks. Heat up a pot of water with a bit of salt and put them when the water starts to boil. You'll know when the potatoes are done if you can poke a fork through easily.

While waiting for the potatoes to be ready, chop up some green onions into teeny pieces. You can use less if you're not a big fan of them.

When the potatoes are done, drain properly. Then add in the butter and green onions.

Add a dash of ground pepper too. It really helps to bring the flavor in! Then simply stir it up gently. Don't be too rough or vigorous because then you'll make the potatoes in to mash.

Don't worry, you WILL end up mashing a teensy bit of it. WHen it's done, take a quick taste. Add salt or more pepper if needed.

When all of that is done, you're ready to plate up! Place the lamb on a bed of potatoes and voila.... dinner is served.

Let me know if you do try this... I'd love to hear your comments.

Happy cooking!

xxx

Bunny