Lamb Chops

Have not had them for a while, but today decided to cook some lamb chops.

I roasted then in the oven with some rosemary and a splash of olive oil.

Very nice they were too.

One of the problems I have with lamb is how much they spit in the oven, more so than other meats I cook in a similar manner like pork, beef or chicken.

Means I have to clean the oven more.

Lamb Chops

Despite having a bone I have been enjoying eating lamb chops recently. Over the last few months I have usually been eating lamb steaks, but moved over to chops and am enjoying the difference.

Main issue I had with the steaks was they seemed to dry out and become tough and tasteless. The chops on the other hand remained moist and tender.

Of course the problem with lamb chops, makes it difficult to make a sandwich with them!

Tesco Barbeque Moroccan Style Lamb Chops

Tesco describe their Tesco Barbeque Moroccan Style Lamb Chops as

Delicious lamb shoulder chops, with a Moroccan style marinade, ideal for a family BBQ

Well were they?

They are easy to cook, from frozen in the over for about twenty five minutes.

Tesco Barbeque Moroccan Style Lamb Chops

Well let’s just say they are only £2 per pack. The lamb shoulder chops are not the best cut of chops available and the marinade was okay.

Let’s just say for £2 they were value for money, but if you are looking for high quality lamb, look somewhere else and making your own  Moroccan marinade.

Roast Lamb

Today I had a very nice (small) lamb roast. It was a neck fillet joint, quite small, but once cooked very tender and very tasty.

I cooked it simply, placed it on a bed of rosemary and splashed a little olive oil on the roast.

Cooked for about 50 minutes, as it was only a 500g joint.

I served it with roast potatoes and vegetables.

Alba Ristorante Part Four

I was recently lucky enough to go to dinner at the Alba Ristorante in London with some friends., not just once, but enjoyed it enough the first time to go for a second meal. Unlike a lot of Italian restaurants I have been too, the menu here was not full of pasta and pizza, on the contrary it was very different and as a result much more interesting and refreshing.

On my second visit for my main I had the Bistecca D’Agnello con Borlotti e Cipolle Rosse or in English, Lamb steak with Borlotti beans & red onion from Trope.

Now don’t get me wrong it was very nice, however I did ask for it cooked medium and what I got was more rare than medium. The beans were nice though.

Lamb Kebabs

Nice and easy this, take some lamb and cut into 1″ cubes. I used neck fillet, this is a relatively cheap cut, but after marinading can be quite tender and therefore suitable for making into kebabs and grilling.

I marinaded the lamb in a mix of olive oil, balsamic vinegar, ground black pepper and finely chopped rosemary. Watch how much rosemary you use, it’s quite strong and some may not like this. I left it in the marinade for a couple of hours, you could leave it longer, but a couple of hours is fine.

I placed the lamb cubes on wooden skewers. Now you are suppose to soak the wooden skewers before using them to stop them burning in the oven, to be honest I alwasy forget and don’t really have a problem. Might be a problem on a barbecue I guess.

I grilled the lamb for a about fifteen minutes, more if you like your lamb well done and slightly less if you prefer it pink.