There is nothing I love more on a Sunday afternoon than a delicious home cooked roast dinner.
I’m a creative cook who only ever uses recipes as inspiration, not definitive guides for how to cook and being free from gluten hasn’t changed me at all!
Today I was down at my Mum and Dad’s cooking a roast for my fiancé and I.
Based in the heart of the Kent countryside we have lots of fresh goodies available; herbs from the garden, fruit and veg from the local farm shop, lamb from the farm next door and the perfect environment for feeling inspired.
So here it is, my Sunday Lamb Chops Recipe for two people.
Nb. If you’re going to cook any of my dinners, use the recipes as a guide; take away anything you aren’t sure of or don’t have to hand, make substitutions and get creative!
Minted Lamb Chops and Yummy Accompaniments
As many lamb chops as you fancy
1. Make your marinade by mixing the following ingredients in a nice big bowl:
A generous amount of oil (be generous, we’ll use this oil for more later)
Ten freshly chopped mint leaves
A sprinkling of fresh rosemary
A generous pinch of thyme
Ground black pepper
2. Pop your lamb chops into the marinade. Make sure you have turned them around, rubbed the oil in a little, and then cover and leave while you do your other prep.
3. Peel and chop your potatoes, par boil them in salted water.
4. While the potatoes are boiling, sort out the veggies. Today we had shallots and carrots, chopped into batons ready to roast. I also have spinach for later… But go crazy, have whatever you fancy.
5. Pour some of the marinade oil into a roasting pan and heat in the oven briefly. The marinade oil will be beautifully flavoured by all the herbs.
6. Fluff up the potatoes by shaking them in the colander, then put into the hot oil and make sure they’re covered. Add the shallots and carrots and put in the oven on 180 for about 40-50 minutes.
(If you or your other half is Italian, do the next step, if not please don’t judge me; I know it does seem slightly crazy when you’ve never experienced an Italian Sunday dinner!)
7. Put your gf pasta on to boil, today I opted for conchiglie.
Heat some oil in a pan, add garlic, chilli, thyme, salt and pepper.
Add half a bottle of passata.
Bubble it up, add some Parmesan, drain the pasta, add it to the sauce and serve.
Back to the roast!
8. Gravy: Chop a shallot, add oil to a saucepan, slowly cook the shallot until it’s soft. Cover with a teaspoon of cornflour. Use a beef or lamb stock cube (check it’s gluten free, I personally favour Knorr) and some boiling water to just cover the onions. Simmer until it starts to thicken. Add two tea spoons of mint sauce (again, check it’s gluten free). Gradually add more water until you have enough gravy and it’s still nice and thick. Leave it bubbling while you cook the lamb.
9. Heat a frying pan or griddle pan and sear the lamb chops. No need for oil as they will be covered in the marinade.
10. Once all sides of the lamb are seared, pop it in the roasting pan with the potatoes and veggies and roast for 15 mins. Drizzle some of the remaining oil and marinade over the roast potatoes.
11. Take out the lamb and leave on a plate to rest for 5 minutes while you cook the spinach.
12. Heat a knob of butter in a pan, add some garlic and then cook the spinach. if you did the Italian step, add a little of the red sauce for some extra flavour.
13. Serve up with a glass of your favourite red and enjoy!
Little Miss GF x