Lamb Chops with a Roasted Layered Vegetables

Not by way of nudge but more food blogging world's rich tapestry, I just don't get Sugar High Friday. Fridays press many buttons but not coming home and making sugared treats ones, no, nothing, no feeling, numb, algebra problems maybe, but sugar no. Animal fat. Yes. Friday is nosh.

Starting point was the fridge, as ever. Four lamb chops. Pumpkin and zucchini in the crisper, spuds and onons in the pantry. A vegetable layer thing seemed a good idea so thinly sliced potatoes and pumpkin. Saute thinly sliced onions with garlic,chilli and the zucchini thinly sliced. Made a layer of potato in a baking tin, greased with butter and duck fat, layer again with pumpkin, pour over the saute and layer again with pumpkin and potato. It would dry out in the oven so I placed bacon rasherrs on the top and covered with foil before putting it in a 180C oven for 40 minutes. Finished uncovered.

The lamb was waiting with some EVOO, pepper, and rosemary. Reading Le Cordon Bleue at Home, I saw the perfect chops, ones made by resting. I cooked them gently in EVOO and garlic until they were coloured and put a lid on the frypan to finish, turning off when very rare, and allowing to rest.

Onto a plate with the vegetables, big glass of red and it was nice.



Next Morning Postscript: That first paragraph, still seems a bit snarky. Hmmm. Must resolve dessert issues.