Carbonara and Lamb

Dinner today was a combination of roasted lamb shoulder steaks with a side of carbonara and, in a concessionary nod to the five-a-day crowd, a helping of sweet peas, baby corn and mushrooms. I love to share my food. I would love to share it with you. But I can't. You're too far away. So sad. And so, we took some photographs so that you could perhaps imagine what it would be like to have this dish set in front of you



Now, we understand this may not be enough for some of you, and so here is the lovely lady herself with the recipe for you to try:

Rosemary Lamb Shoulder Chop

Ingredients:-

6 lamb shoulder chops
2 tablespoons of olive oil
2 tablespoons of Worcestershire sauce (Lea & Perrins)
1 tablespoon of dried rosemary
Enough sea salt and pepper to taste
Lemon zest (optional) - I am usually too lazy to grate that


How to :-

1) Preheat oven at 180 C
2) Add all above ingredients to a fairly large bowl and mix thoroughly
3) Sear lamb on a hot pan until lightly brown, not burnt
4) Place lamb on a lined roasting tray (for easy washing) and stick it into the oven for 10 - 15 minutes depending on the thickness of the lamb and also on how well done you like your meat.
5) Enjoy!