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| Summer - Some tasty summer recipes |
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Tangy Summer Chops
Feeds 4 — Time to cook 25-30 minutes
Oven temperature — Gas mark 6, 200°C, 400°F
Take —
8 lean lamb loin chops or cutlets
6 fresh rosemary sprigs, finely chopped
Large handful fresh thyme leaves,
finely chopped
60ml (4tbsps) olive oil
60ml (4tbsps) lime or orange marmalade
Salt and pepper
12 cherry tomatoes on the vine
Make —
In a small bowl mix together the herbs,
olive oil, marmalade and seasoning. Place
2 chops on a large foil square and brush
generously on both sides with the glaze.
Top with 3 tomatoes on the vine.
Loosely mould the foil into parcels, place
on a baking sheet or roasting tin and bake
for 25-30 minutes. 5-10 minutes before the
end of the cooking time, gently open the
parcels, and return to the oven.
Eat —
Serve the chops with a light pasta salad.
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