Wednesday, 7 May 2008

Honey Lamb and Mustard Potatoes

For the Glaze
4 tablespoons honey
2 cloves garlic
1 tablespoon rosemary
1 tablespoon red wine vinegar
1 tablespoon marinade
6 lamb chops

For the Mustard Potatoes
500ml vegetable oil
2 tsp Dijon mustard
1 tablespoon mayonnaise

1. Put all the glaze ingredients except the lamb into a pan and heat gently till it comes to a simmer. Remove and put to one side.
2. Heat the oil in a large pan on a moderate heat. When its hot enough to fry a cube of bread add the potatoes and let them cook till brown (5-10 minutes). Remove and drain excess oil from them. This may need to be done in 2 batches.
3. Add mustard and mayonnaise to the potatoes and season. You could add herbs such as parsley or chives depending on your preference.
4. Turn on the grill and allow to heat up. When ready brush the chops with the glaze mixture on each side. Grill for 4 minutes then turn over. When the second side has been done remove the chops and brush the glaze on each side again. Repeat until the lamb is cooked.

This is from The lamb turned out fine but was something I probably wouldn't cook again , just because lamb chops aren't my favorite cut of meat. The potatoes were nice but I think either more mustard or something sharp was needed to cut through the creaminess. They might taste nice cold as a (very unhealthy) salad

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