Cooking with Jonny69: A big fat lamb chop

[Jonny69]

I cooked a killer lamb chop a while back and yes, I know I should have posted it on here when I did it. I picked it up off the butcher's counter reduced, it was one of those bits of meat that caught the corner of my eye as I walked past. A small amount of saliva forced its way out the corner of my mouth and I knew it had to be dinner. It's a thick bit of meat, about 3-4cm thick and all the better for it.

I prepared the chop by stabbing it with a sharp knife and stuffing it with fresh rosemary from the herb box, slithers of garlic, salt and pepper:



Then under a very hot grill to really sear the outside and add loads of flavour but leave it pink in the middle. It can then stand in foil for about 10 minutes:



I overdid it slightly but it was still very good. I served it with potato rosti and home made ratatouille I had in the freezer ready to go:



Pick out the rosemary before you eat it, and let those rostis soak up all that meat juice