Found a recipe in Gino D'Acampo and adapted it a little ;)
Serves 2
Preheat oven to a warmish 100c
15 garlic cloves unpeeled
2 lamb loin chops
2 long sprigs of garlic
6 medium courgettes (used half a semi-marrow peeled and sliced lengthways into about 1 inch x 4 inch pieces)
Olive oil
Salt and pepper
(My additions were):-
Cherry toms or larger if you have them
Fresh basil
Grated parmesan cheese - or any cheese you fancy
Drop the unpeeled garlic cloves into salted water and boil for 5 mins - strain and cool
Using a skewer pierce the lamb chops and pass the long rosemary leaves through (gave up at this stage and just pierced the outside and poked about 6 trimmed bits in each chop :))
Brush with olive oil and place on a skillet (or frying pan) and cook chops for about 5 mins turning once.
Add the courgettes or semi-marrows and garlic and cook for a further 8 mins.
Take off the chops place in any oven proof container/tray , sprinkle with parmesan (or your personal preferrance) at put in the oven to cook further or keep warm - this is up to you.
Cut up some toms and add to the frying pan with the courgettes (marrow) add some fresh basil and toss around on a medium heat till all tender, add seasoning if required at this point.
Serve up the courgette/tom sauce on a plate topped with the lamb chop - :P (IMHO ;))
Could poss do the same with pork chops and maybe lemon balm.
Ninnyscrops
x
