Lamb chops: easy to mess up, but easy to cook to perfection – if you know how. We've shared some simple steps to up your chop game at the link in our bio. We've served ours with Ottolenghi's sweet potato chips and a zingy mint yoghurt sauce for a mid-week meal.
1. Take your chops out of the fridge around an hour before you intend to cook them, so they have time to come up to room temperature.
2. Rub a little olive oil on your chops and season with some flaky sea salt and cracked pepper. You can add some other classic seasonings such as cumin at this point, but we are doing these straight up. Get your pan on and get it nice and hot.
3.Place your chops fat side down, holding all together in your hand, on the pan to render the fat out and get some nice caramelisation going. Cook for around 2 minutes.
4.Turn your chops on to their side and cook for around 2.5 minutes. Flip the chops and cook for a further 2.5 minutes until all sides are nicely browned.
5. Remove from the pan and allow to rest for around 5 minutes. Enjoy!
This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!