A few weeks ago I developed a few recipes for a company called Platejoy. All their recipes have to be quick to cook (no more than 30 minutes for a dinner, including preparation time) so it was quite a challenge to come up with something tasty, balanced and still quick to prepare. Perhaps I made it a little more difficult for myself by attempting to make all the meals British-inspired too!
Anyway, I was really pleased with the way these lamb chops turned out and it’s definitely something I’ll be cooking again so I thought I’d share the recipe with you.
- 1 potato
- 1 carrot
- 1 rutabaga (swede)
- 4 lamb rib chops
- 4 tbsp fresh rosemary (about 1 sprig)
- 2 tbsp olive oil
- 1 beef stock cube (using a cube means there is less liquid so it’s quicker for the gravy to thicken. If you’re not in a hurry, you can use beef broth instead)
- 1/2 tsp cornstarch
- 1 oz salted butter
- Peel and finely chop the potato, carrot and rutabaga. The smaller the pieces, the quicker they will cook. This is especially important for the swede.
- Place the vegetables in a medium saucepan and cover with water. Bring to the boil over a high heat and then reduce the heat to maintain a gentle boil.
- Heat the olive oil in a skillet over a medium-high heat.
- Remove the leaves from the rosemary and chop them finely. Sprinkle them over the lamb chops to generously coat both sides.
- Sear the lamb in the skillet, cooking on each side until it browns, about 3 minutes per side.
- Drain about 1 cup of liquid from the vegetables and mix it in a small bowl with the stock cube and the cornstarch.
- Add this liquid to the lamb in the skillet and continue to cook until the lamb is cooked to taste and the gravy has started to thicken. About 10 more minutes on each side.
- When the vegetables are soft, drain them and mash with the butter.
- Serve the mash and the lamb drizzled with the gravy. Enjoy!
These directions are a little more detailed than I’d normally write (because I figure the people who read my blog already know their way around a kitchen) but if you prefer the extra detail, please let me know. I’ve got no problem with writing up all my recipes like this.
