Day 11

Not exactly a Monday evening dinner and more of a Sunday lunch, I made Lamb chops with parsley and mint sauce with Roasted sweet potatoes and Sticky roast carrots in maple syrup. I really should have made this yesterday. Really.

The roasted sweet potatoes (page 312) took about 10 minutes to peel, chop and mix with honey, lemon juice and salt and pepper. The sticky roast carrots (page 329) took roughly the same length of time except they were mixed with olive oil and maple syrup. Both vegetables simply required tipping onto baking trays and then 30-40 minutes to roast in the oven.

The lamb chops with parsley and mint sauce (page 122) were really easy to prepare. I laid them out on a glass chopping plate, covered them in a sprinkling of olive oil and then seasoning. Then, I did the sauce which didn’t even require cooking which was made of fresh mint leaves, fresh parsley, capers, anchovies, olive oil and lemon juice. Everything was flung into my mini-chopper which is an extremely handy gadget to have in the kitchen and whizzed until a smooth consistency. The lamb chops took just over 5 minutes to cook and this is what the end-product looked like…

The verdict…

Dear Husband gave the meal 8 out of 10 and said the carrots were the nicest carrots he’d ever tasted. Dear Son ate away at the carrots and sweet potatoes with the lamb chopped up but I didn’t give him too much of the mint and parsley sauce in case he didn’t like the look of it! As long as we didn’t acknowledge Dear Son, he was happy to munch away on his food whilst Dear Husband and I were looking at each other squealing on the inside that he was eating good, nutritious food even if all it took was some maple syrup and honey to get him to eat it. He is such a fussy eater but will eat broccoli no problem!

In conclusion, lamb for a Sunday lunch is another must in any home. The recipe was super easy too and as long as Dear Son doesn’t make the connection between lamb on his dinner plate and lambs that he sees in fields, I think we’re onto a winner! J