Roast Lamb Chops
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the stuffing
- 4 cups breadcrumbs
- 2 Tbsps chopped parsley
- 1 tsp chopped rosemary
- 1 clove garlic cloves (finely chopped)
- salt
- freshly ground Black pepper
- ½ cup melted butter
- For the lamb
- 2 Rack of lamb (french trimmed)
- 2 Tbsps Dijon mustard
- 4 Tbsps Oil
- For the grape and fennel salad
- 2 Fennel bulb (very thinly sliced into strips)
- 2 handfuls Grape (halved)
- 2 handfuls Watercress
- 4 Tbsps olive oil
- 1 lemon (juice)
- 2 tsps Mustard seed
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Large knife, 1 Freezer bag, 1 Teaspoon, 1 Measuring cups, 2 Pots, 1 Sieve, 1 Tablespoon, 1 Wooden spoon, 1 große Casserole dish, 8 Wooden skewers
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking dish.
2.
For the stuffing: mix together the breadcrumbs, parsley, rosemary, garlic and butter and season with salt and pepper. Place in the baking dish and cook for 15 minutes until browned. Keep warm.
3.
Season the lamb with salt and pepper and brush with the mustard and oil Put into a roasting tin and cook for about 15-25 minutes, until cooked to your liking.
4.
For the salad: toss the fennel strips, grapes and watercress together in a bowl.
5.
Whisk together the oil and lemon juice to taste. Add the mustard seeds and season with salt and pepper.
6.
Place a spoonful of stuffing and a lamb chop on each serving plate. Add the salad and drizzle with the dressing.
