Marinate the chops in virgin olive oil, rosemary, apple cidar vinegar and lashings of paprika. Press a mixture of breadcrumbs and crushed macadamia nuts on top of the chops and stick them in the oven for oh, say, 25 mins at 220 degrees. Yes I was hungry so slow cooking would have to wait for another night. I chucked in some cherry tomatoes to roast with the chops to add a bit of interest, and served it all with a mixed green salad. I also served it with some cos cos, which tasted absolutely bloody awful. Mental note: must not make cos cos with EVOO in future. But the rest of it was yummy and my 2yo, bless his little foodie genes, loved it too.
Monday, June 23, 2008
Firstly I have to tip my hat to Anthony from spiceblog for inspiring me to make this. He cooked a delicious-looking rack of lamb with the same crust and I was intrigued. So, thanks Anthony. I used lamb forequarter chops, which are far less romantic than rack of lamb, but it was all I had in the freezer so you'll just have to wear it.