Baked Lamb Chops with Onion and Rosemary Sauce
Serves 4
Ingredients
Lamb Chops
8 loin lamb chops
4 medium potatoes
2 level tbsp fresh rosemary
2 large garlic clove
2 tbsp oil
1 large onion, chopped
Salt & pepper
Onion & Rosemary Sauce
1 large onion, peeled and finely chopped
1 rounded tbsp rosemary leaves
1oz (25g) butter
1oz (25g) plain flour
6fl oz (175 ml) milk
6fl oz (175 ml) vegetable stock
2 tbsp double cream
Salt & pepper
Roasted Vegetables
2 large parsnip, peeled and halved
4 carrots, peeled and halved
2 cloves of garlic, crushed
1 tbsp honey
1 tbsp finely chopped rosemary
2 tbsp olive oil
Mashed Potatoes
750g potatoes
75g butter
2 splashes of double cream
Salt & Pepper
Method
1. Pre-heat the oven to gas mark 5, 375°F (190°C)
2. First of all peel the potatoes and cut into small cubes (½ inch, 1cm) then put the cubes into a clean tea-cloth and dry them as thoroughly as possible. The rosemary should be crushed or bruised with a pestle & mortar, then finely chopped.
3. Next peel the garlic and cut a few slivers off; then using a sharp knife make a few little pockets in the chops and insert the small slivers of garlic into each one (the rest of the garlic should be finely chopped).
4. To marinade the vegetables, crush the garlic cloves and put it in some olive oil in a bowl. This will flavour the oil which will be used to coat the vegetables. Add the honey and mix it in coat them in your honey-oil mixture. Add the herbs, a bit more olive oil and leave aside to marinade.
5. Root vegetables go into the oven about 15 minutes before the lamb chops. Put it in the bottom layer.
6. Now place your roasting tin for the lamb chops on a high heat and heat the oil in it. As soon as it is hot add the cubes of potato, onion and the chopped garlic and toss them around the hot oil. Remove from the heat and make spaces for the chops to sit. Sprinkle half the rosemary over the chops and the rest over the potatoes. Season everything with salt & pepper then transfer to the highest shelf in the oven to bake for about 30 minutes.
7. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 mins. Whilst that is happening, bruise the rosemary leaves with a pestle & mortar to release their oil then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered for a further 15 minutes without letting the onions colour too much.
8. Next using a wooden spoon stir in the flour until smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk. Season with salt and pepper and let the sauce barely simmer for 2 minutes then remove from the heat. Liquidise half the sauce and then combine with the rest along with the cream. Set aside until ready to reheat and serve.
9. Boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they'll become water-logged. Then drain and briefly steam dry in the pan.
10. Once you have nice, dry, mash or rice the potatoes then add milk or cream. Add a good knob of butter and mix until smooth. Season, with salt and ground pepper.
11. Serve with vegetables and mash. Remove the chops from the oven, serve the chops with the potato mixture poured over them.
Cook’s tips
v You can pre-make the mash and rosemary sauce and re-heat when ready to serve.
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