Here is another meal that is so simple any student should be able to fix this in a hurry.
- Can you wash and prepare 2 vegetables? Check
- Can you turn the oven top on? Check
- Can you place food in a frying pan? Check
- Season to taste and demolish? Check??
Seems simple to me!!
- Lamb chop (two for beasts) fresh from the butcher
- Asparagus – washed and patted dry
- Portobello mushrooms – washed, patted dry and sliced nice and thick
- Organic virgin coconut oil – approximately 1 heaped teaspoon – you may need to add more when you add the mushrooms
- Optional herbs such as fresh rosemary
- Seasoning from sea or Celtic or Himalayan salt and freshly cracked black pepper
To be honest any 2 vegetables that will fry well in a pan will work; I chose asparagus and Portobello mushrooms as I love these and they were both fresh in the local store this week. Other tasty options could include halved tomatoes, regular mushrooms, onions, spinach, kale, courgettes.
- Heat the coconut oil in a frying pan that is sufficient in size to cook all your ingredients.
- Start your lamb chop frying.
- After a few minutes add the asparagus and then the sliced Portobello mushrooms (or other vegetables of choice) and sprinkle with chopped fresh rosemary. Garlic will also work nicely.
- The total frying time for the chop will be 6 to 8 minutes each side so I suggest that you cook your chop for approx. 5 minutes at least before adding your vegetables. However if you guesstimate this incorrectly then no harm done as you can remove the vegetables as soon as they are cooked if your lamb needs a little longer.
- Turn your vegetables frequently and your lamb chop on occasion.
- Once cooked through I suggest tossing onto kitchen roll paper to absorb excess oil before seasoning and serving.
I served mine up with some hummu- with-a-mole; aka avocado mashed through some hummus 🙂
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