GoodyFoodies: Recipe: Roast Lamb Loin Chops with Rosemary and Fries

Lamb is traditionally served during Easter in many households. Larger families can opt for a slow-roasted leg of lamb, which can feed at least 6-8 people, and for smaller families, you can go for lamb cuts such as roast rack of lamb or lamb loin chops. I know of two wee ones in my family who would be very excited to see roast lamb loin chops on the menu this Easter Sunday.

Roast lamb loin chops with rosemary and fries

Baby C adores lamb chops, and her eyes always light up whenever it's served for dinner. She requested for lamb chops for her birthday and on any other occasions that she can. Her favorite accompaniment to the lamb chops are oven-baked fries. The lamb loin chops are placed in the oven with some rosemary and roasted for approximately 15 minutes (we like our meat slightly pink). If you want to get the skin/fats really crispy, you can cut them off and further grill them for another 5 minutes - they become some crispy and melt-in-the-mouth yum.

What will you be serving up this Easter?

Happy Easter to you all!

Roast Lamb Loin Chops with Rosemary and Fries
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients
8 lamb loin chops (approx. 150g each)
2 tbsp olive oil
1 large onion, cut into 1/8th
2 sprigs rosemary
Salt and pepper

For the sugar snap peas
200g sugar snap peas, trimmed
A knob of butter

For the gravy
300ml water
1 beef stock cubes
1/2 - 1 tsp cornstarch, mixed with a few tbsp of water
Salt and freshly ground black pepper

To serve
Fries, store-bought or homemade

1. Preheat oven to 200°C. Wash the lamb loin chops and pat dry with a kitchen towel. Place in a tray with rosemary and onion tucked underneath and drizzle with olive oil. Season with salt and pepper.Roast for 15-18 minutes. Allow the meat to rest for 3 minutes before serving. If you prefer the lamb (fats) to be more crispy, you can serve the lamb with the fats side cut off and then grill the fats (high) for about 5 minutes (watch it closely though) - please use a new sheet of foil. I prefer not to use a griddle pan for this as there can be quite a lot of oil splatter.

2. In a pot of salted boiling water, blanch the sugar snap peas for around 1 minutes. Drain and then add a knob of butter to the pan. Toss and season with some salt.

3. For the gravy, bring the water to a boil, then lower to medium heat and add the beef stock cubes. Once dissolved, stir in the cornstarch to thicken. Season with salt and pepper as necessary.