Monday 13 March 2017

Spring Lamb with Thyme, Lemon and Garlic

Last night it was back down to earth with the remnants of the week’s leftover vegetables and our favourite, 'bubble and squeak'. A few spring lamb chops left to soak in thyme, garlic and lemon are the perfect lip smacking accompaniment. It has everything that easy, no fuss cooking should have and the key to making the most of a simple yet special thing.

Spring Lamb with Thyme, Lemon and Garlic
Feeds 3

6 lamb loin chops

For the marinade
2 cloves of garlic
10 sprigs of thyme, leaves stripped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper

For the 'bubble and squeak'
Any leftover vegetables such as potatoes, carrots and cabbage.
Salt and pepper

1 - To make the marinade, crush the garlic and thyme in a pestle and mortar or a food processor with a good grinding of salt and pepper until you have a green sludge. Mix in the lemon juice and olive oil.
2 - Put the chops into a bowl and pour over the marinade. Rub in and leave to sit for at least 1 hour.
3 - Heat up a frying pan until smoking, or heat up a grill to its highest setting. Cook the lamb chops without moving for 2 minutes each side until char-grilled but still pink inside. Leave to rest for 2 minutes.
4 - To make the bubble and squeak, simply mash all of your leftovers together with seasoning and form into little 'cakes'. Pan fry until crisp and golden.
4 - Serve with bubble and squeak or boiled potatoes and a simple salad, ensuring that you drizzle over the pan juices.


Hannah said...

Many congratulations - I know the mag will be a great success

aforkfulofspaghetti said...

Congratulations, David! Let's hope Flavour lasts rather longer...

Spring lamb - who could resist? (I'll overlook the fact that it's supposed to be summer...)

Joanna said...

Well done - looking forward to hearing about it


Peter M said...

Best wishes for Flavour and a spring lamb chop is a great start!

Chef Jeena said...

Congratulations on the magazine David that is great news! Looking at the lamb chops I can see why you have done so well, delicious recipe. :-)

Anonymous said...

Bloody well done Dave!! That's fantastic news. I'm sure the mag will be a huge success. How can it not be? Your passion will fuel it I am sure and what a way to highlight the great ingredients you have up there. Shame about the weather ;)

Helen x

William Leigh said...

hi mate, great news - i'm really pleased for you. Moving into a flat soon, so you'll always have a bed when you're in London. And you can cook me dinner too!

Thistlemoon said...

Wow, huge congrats David! That is wonderful news! I am really excited for you - those guys over at Flavour have good taste choosing you! :)

Jan said...

Congratulations, David. I hope that all goes well with your new job at Flavour mag.

Mmmmm, lanb! I love it, but can rarely get it. Will try this next time I do.

Sam Sotiropoulos said...

Ah David, all very familiar flavours and a wonderful combination for lamb... looks succulent. As for the magazine, a very big congrats! Sounds to me like a worthwhile project and I wish you the very best with it!



Sam Sotiropoulos said...

Say David, what is that you've served the lamb chop over... almost looks like a feta fritter?

Valerie Harrison (bellini) said...

That is really terrific news David. I am so happy for you in this exciting turn of events. I see you are celebrtaiong with lamb...good show:D

Aimée said...

Wow, very cool about the magazine, David. We could use something like that around here!

Anonymous said...

Congratulations - that is brilliant!
Will tell all my friends in your neck of the woods to look out for it.

The H.I. said...

Dave, great news about the new mag. Will you be putting it online for us mere mortels to look at while it's too hot to walk to the beach! I remember well the 4 seasons (not the band) in one day back at home. When the weather is nice though you wouldn't want to be anywhere else.
Be good

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