Sunday Dinner Series, 27-January

(Aileen)
Enough cannot be said about a good lamb chop. Gamey, tasty, soft, delicious. In the
Small household, we particularly enjoy chump chops from Dove’s. We flash fry the chops in a hot pan with olive oil and butter, until seared and the fat trim is slightly rendered. Doused with a healthy dose of cracked sea salt and fresh cracked black pepper, it’s lip smacking simple fair goodness.

Menu
Dove lamb chump chops
Chilli sautéed English wild broccoli
Baked potatoes

Wine
2004 Rimage Syrah, Victoria, Australia

Cheese
Waterloo – buttah’
French Langres AOC

Dessert
Rachel’s Divine Rice Pudding



Vegetables
- Lightly coat baking potatoes on olive oil, season with freshly cracked sea salt, bake in 180C oven 40 minutes until done
- Trim and blanch broccoli in boiling salted water, 2 minutes
- To finish (while chops are cooking), heat butter, olive oil and chilli flakes, add broccoli and cook until warm

Lamb chops
- Season generously with freshly cracked sea salt and pepper
- Cook in pan with high heat and butter and olive oil until brown and seared, turn (Approx 2 min)
- Turn, and cook a further 2-3 minutes for medium rare