Recipes Archive

Tart recipes

Shortbread lemon tarts

30 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Lemon and bacon poussins with a garlicky bread sauce

1 hour, 10 minutes

Savoury bake

The classic potato bake

40 to 60 minutes

Steak recipes

Steak normandy

3 hours, 15 minutes

Sesame yoghurt cardamon cake

65 minutes plus 10 minutes

Saucy lamb-rib chops with crusty potato chunks

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

9-10 lean lamb-rib chops (about 1kg), trimmed
Olive oil
Green leaves, for serving

For the sauce, mix:

3 T tomato sauce
1 T chutney
1 T balsamic vinegar
1 t worcester sauce
1 t soya sauce
1 t hot english mustard
1/2 cup dry red wine

For the potato chunks:

700 g small potatoes, washed but unpeeled
olive oil
sea salt
A few sprigs rosemary

Method

try{ clicky.init(100600915); }catch(e){}Preheat the oven to 220°C.

Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat.

Transfer to a baking tray and pour over the sauce. Bake for 5 minutes, or until just cooked and still pink. Allow to rest for at least 5 minutes.

Cut the potatoes into cubes. Moisten with oil and season with salt. Turn onto a shallow baking tray.
Add a few sprigs of rosemary. Roast for 25 to 30 minutes, or until golden and crusty.

Serve with the saucy lamb chops and fresh greens.

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Shortbread lemon tarts

Handmade gnocchi with burnt butter and garlic glaze

Lemon and bacon poussins with a garlicky bread sauce

The classic potato bake

Steak normandy

Sesame yoghurt cardamon cake

Yellow sugared pear butter with shortbread orange drops

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Saucy lamb-rib chops with crusty potato chunks

Saucy lamb-rib chops with crusty potato chunks

Ingredients

Method