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.
Enough lamb for two (4 chops, 2 loins or 2 long thin neck bits (that’s what we had))
1 big sweet potato
3 cloves of garlic
Extra virgin olive oil
Salt and pepper
Castor sugar 20g
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
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.
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