Friday, April 22, 2011

Easter lamb chops with oven roasted potatoes

And here we go! The fast is over and Easter is here. What can be better than a piece of good meat on your plate?
I found this recipe not so long ago and decided to try it. What I want to say is - buy more lamb (or veal) because it's really difficult to stop eating this delicious, melting in your mouth meat.
I can not describe how good it let's get started!!!

The ingredients -
1/2 kg lamb chops
1 stalk celery
2 carrots
1 onion
1 leek
3 cloves garlic
1 teaspoon rosemary
 1 teaspoon thyme
1/2 cup olive oil
1/2 cup red wine
1/2 cup tomato paste
1/2 cup chicken broth
salt, pepper

Pour all the olive oil in a large pot, wait till it's hot and put your lamb chops. Fry them 3 minutes on each side, take them out and set aside.
Chop all the vegetables and throw them in your pot, sauté  5-7 minutes then put your chops back in the pot, covering them with vegetables.
Add all the rest - wine, chicken broth, tomato paste, salt and pepper to taste. Cover your pot and leave it on the low heat for 40 minutes.

While it's cooking, make your potatoes.
I had-
5 medium size potatoes
1 teaspoon oregano
1/4 cup olive oil
2 cloves garlic
salt, pepper

Simple as it is - peel your potatoes, cut them into wedges, Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, minced garlic, oregano, salt and pepper. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven.

Is it simple or what? :-)

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