So, now you’ve got your own herbs (if you read my tips for growing your own), you need to start cooking with them. I made some fantastic and wonderfully delicious herby lamb using a selection of Tarragon, Parsley, Thyme, Rosemary and mint! Here’s the recipe. It’s normally best to leave it overnight to marinate or at least a few hours to get the full flavours of the herbs.
You will need (serves 4):
- About 10-12 lamb chops, depending on how much you like to eat!
- A few leaves each of Tarragon, Parsley, Thyme, Rosemary and Mint – or whatever you fancy!
- Some olive oil, about 2 tbsp
- Cinnamon, celery salt and course ground black pepper to taste
Preparation:
- Roughly chop up the herbs and place in a large pot or container with the lamb chops, olive oil and seasonings. Mix all together so the chops are all thoroughly coated, use a little more olive oil if needed. Cover and refrigerate for a few hours to marinate or leave overnight.
- To cook, put in a large roasting pan and spread out the chops. Place in a preheated oven at 200*C for about 30 minutes depending on how you like your chops done. I cooked mine for about 45 minutes as we like ours well done.
Serve with some pea risotto, roast potatoes or even some couscous.
