My man and I love lamb. It’s fatty, juicy, tender and absolutely delicious! Because we don’t take beef, lamb is our favourite red meat and a staple in our diets. Staple because I’m doing the cooking and get to decide our meals, HAH! 😛 He really enjoys a piping hot, hearty, home-cooked dinner with moi! 😀
Colleagues asked for a step by step guide, so I took photos along the way! Melt 2 cubes of butter at medium-high heat.
We marinated the chops overnight. Poke holes in them and rub in red wine, mixed herbs, oyster sauce and black pepper. Once the butter starts to sizzle, brown the chops.
Reduce the heat to low, cover and let them cook for at least an hour. Add a little water from time to time to prevent them from burning.
When they’re tender, you can season them further with oyster sauce, more mixed herbs, black pepper and red wine. Stir in potato chunks and baby carrots, cover and cook for another 20 to 30 minutes.
When the potatoes are soft, take them out and let them cool a little. They taste sweeter this way. Now there’s room for your green capsicums. Mix them in so they absorb the sauce too!
When the dish is ready, turn up the heat again, add the potatoes, let the sauce start to boil, then it’s time to serve.
So there you have it, some gorgeous, gorgeous, lamb chops and a balanced meal!
Wishing you fun,