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Sunday, 04 February 2007 |
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This recipe for lamb steaks or chops was a bit of an experiment that turned out delicious. Lamb marinaded in lemon juice, garlic, chilli and capers!
Serves: 2 Ingredients - 1/2 tsp chilli flakes
- 1 large clove garlic, chopped
- Juice of half a lemon
- 4 lamb steaks/chops
Method
- Preheat oven to 190°C (fan oven)
- Put the capers, chilli flakes, garlic and lemon juice in a blender/pestle & mortar and grind/mix until pastey.
- Cut the fat from the lamb steaks/chops (if dieting) and arrange them in an ovenproof dish.
- Spoon the mixture equally onto the top of the lamb then poor the remaining juice over all of them.
- Bake in the preheated oven for 20 minutes or so.
We had them with rosemary-roasted root veg, which was cubed sweet potato, parsnip, swede and small onions with fresh rosemary and basil and a splash of olive oil to coat, baked for 25 minutes before the lamb to be ready at the same time.Only registered users can write comments.
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Last Updated ( Monday, 12 February 2007 )
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