Last night I watched Hot Fuzz whilst sipping champagne with April. April finally quit her job at Lloyd’s on Wednesday so to celebrate I cooked a lovely meal of lamb a la Stuart.
Recipe
Ingredients
Enough lamb for two (4 chops, 2 loins or 2 long thin neck bits (that’s what we had))
Rosemary
2 potatoes
2 carrots
2 parsnips
1 big sweet potato
1 onion
3 cloves of garlic
Extra virgin olive oil
Salt and pepper
Mint Sauce
Mint 50g
Vinegar 50ml
Castor sugar 20g
Method
Pre heat oven to 200oC
Peel and chop all the vegetables into large chunks and throw in a large baking tray.
Stab the lamb with a sharp knife and fill the holes with sprigs of rosemary
Smash the garlic with the back of a knife and throw in to the mix
Season
Drizzle olive oil over the lot.
Depending on how you like your lamb, cook for 40 - 60 minutes. For a crispy finish whack up to full power for the last 5 mins.
For the sauce, just mix everything up in a bowl and leave. Adjust measurements to taste.
Enjoy!
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