Spiced Plum and Port Jam Lamb Chops
(courtesy of @lelittlegourmand)
Preparation time: 1 hour
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INGREDIENTS
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- 500g lamb leg chop
- 5 tbsp spiced plum and port jam
- 1 tsp rosemary
- salt and pepper to taste
- 2 tbsp olive oil
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- 1 fennel
- 6 baby potatoes – cut into wedges
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp chilli flakes
- salt and pepper to taste
- olive oil
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- 1 tbsp cottage cheese
- 1 tbsp natural yogurt
- 1 handful mint leaves
- 1 garlic clove
- salt and pepper to taste
METHOD
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- Marinate the lamb for 8 hours in the spiced plum and port jam
- After marination, pan sear your lamb for 4 minutes on each side adding, rosemary, salt and pepper when you turn it.
- Let lamb rest in oven at 100 degrees
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- Toss the potatoes and fennel in rosemary, thyme, oregano, chilli flakes, salt, pepper and olive oil and bake for 25 minutes at 220C
๐ญ๐๐ ๐๐๐ ๐ฎ๐๐๐๐๐๐๐ ๐๐๐๐๐๐๐ ๐ช๐๐๐๐๐๐ ๐ช๐๐๐๐๐ ๐๐๐ ๐ด๐๐๐ ๐บ๐๐๐๐
- In a Nutribullet blitz all your ingredients
- Plate your lamb, and garnish with pomegranate