As you have most probably gathered I love local and seasonal produce,in fact its one of the main reasons I have a blog after all. So I was really pleased to spot a new blog challenge from Elizabeths Kitchen Diary to become involved in, the "Shop Local" campaign is all about sharing the love of local producers. This dish couldn't be any more local, it uses Lamb chops sourced from the farm just up the lane from where I live marinated in a chutney from a great local producer FATJAX and served with roasted vegetables all sourced from our very own garden.
The dish is as easy of falling off a log and unlike most of the other methods for cooking lamb chops doesn't fill your kitchen with acrid fatty cooking fumes, everything is cooked in the oven so its an easy week day meal.
Whilst any North West England based readers will be able to get hold of Fatjax chutney at various outlets in the area, my local farmer doesn't sell to the public, but any good local lamb should work in this dish.
What you need
- Lamb chops - I used Barnsley chops
- Couple of tablespoons of Fatjax sweet onion and chilli chutney
- Selection of peeled and roughly chopped vegetables ( I used golden beetroot, courgette, patty pan, red onion and red pepper)
- A little olive or rapeseed oil
- Salt and pepper
- Thyme - sprig picked over
What you do
- Pre heat your oven to 180c
- Whilst your heats up rub the chutney and picked thyme into the lamb chops, put to one side
- Prepare your vegetables, toss in a little oil and season with salt and pepper and place in an oven proof dish ( I use my Pampered Chef stoneware dish)
- Place the vegetables in the oven for 10 minutes and then pop in your lamb chops to bake for 35 minutes or so
- When roasted until crispy and the vegetables caramelised serve to your hungry hoards.
