Yummy Valentine’s dinner

As you can see I’d already taken a bite out of my dinner before I realised that I wanted to blog about it and should therefore probably take a photo! I blame the bottle of Tattinger we opened, Mr B seemed to think it was going off so we used Valentine’s Day as an excuse to open it, not like we have anything great to celebrate…that would be nice though…

Anyway, onto my lovely dinner. It came from nowhere, based on the fact that I had lamb chops and…some stuff in the fridge, as I had no car (long, horrible story) I couldn’t go pick anything up but managed pretty well with what was in the house. It’s even a recipe I would repeat and perhaps one that someone else might try? We even had three courses after I managed to rustle up some tomato crostini (leftover ciabatta and a jar of salsa) and Mr B cobbled together the leftover pastry and frangipane into tarts.

Exercise is needed!!!!

Spiced, grilled lamb chops with curried lentils and roasted peppers
Serves 2

For the lamb
4 lamb chops
1/2 lemon
1 garlic clove, finely chopped
2 tbsps olive oil
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander

For the lentils
1/2 red chilli, finely chopped (seeds and all)
2 garlic cloves, finely chopped
1 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
2 handfuls red lentils
2 bay leaves
1/2 lemon
handful of fresh coriander, finely chopped

For the peppers
2 large peppers (I used red and green, nice to have the bitterness I think)
2 tbsps olive oil

1. Preheat the oven to 200 degrees celsius.
2. Put the marinade ingredients for the lamb in a bowl and combine (lemon, garlic, cumin seeds, cumin, coriander). Season well. Add the chops and ensure they are fully coated. Put to one side and get on with the peppers.
3. Cover a baking sheet in tin foil, remove the top and seeds of each pepper and cut into four. Put on the baking sheet and toss with the olive oil. Season generously and put in the oven for about 20 minutes.
4. Bring 500 ml water to the boil and add the bay leaves. Once the water is at the boil add the lentils and stir. Turn down to a simmer and leave to cook for 8-10 minutes. If they become dry just add a little more water.
5. In a frying pan heat some oil on a high heat until thinned, add the lentil ingredients (chilli, garlic, garam masala and turmeric). Fry for 2 minutes until softened and then turn the heat off, leaving them in the pan.
6. Turn the grill on high and put the chops on a baking sheet, put under the grill for 3 minutes on each side (a little longer if you like well done meat).
7. Take the peppers out of the oven, they should be nicely roasted by now.
8. Once the lentils are cooked add them to the frying pan of spices and stir to combine. Add the juice of the half lemon, stir through the fresh coriander and season to taste.
9. Serve two lamb chops each with a generous heap of lentils and tear up the roast peppers to scatter over the top.
10. Best served with a green salad, pitta bread and a very extravagant bottle of champagne 😉


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