Scotch Lamb chops with a Mint, Rosemary & Ginger Glaze
2 Scotch Lamb loin chops per person
Syrup from jar stem ginger
Pound together, in a pestle and mortar or use a bowl and wooden spoon, 1” root ginger, peeled and sliced, 2 sprigs fresh rosemary and 15ml (1tbsp) fresh mint, add 15ml (1tbsp) oil and mix together.
On the fat on the outside of the chop Rub into the fat the ginger and herb mixture.
Heat a heavy based pan cook for 2mins 1 side & 1minute the next cover pan with foil and rest meat for 10mins
Save any oil from the pan whilst cooking to drizzle over the tatties (2lb) baby potatoes to the roasting tin, or in a separate tray and drizzle with 1tbsp oil and scatter with two sprigs fresh rosemary.
Glaze the lamb with 2tbsp syrup from jar of stem ginger. Reglaze with a further 2tbsp syrup during the last 10 minutes of cooking time.
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