One of our favourite sayings in our home – used by all – ‘stop being a chop’ aka ‘stop being an idiot’. Chops… chops on the brain. We had a pack of lamb chops in the freezer so I decided to do the generous thing & whip up a little meal – a chop meal.
Chop Chop Spicy Chops With A Brown Basmati & Red Split Pea Salad
1 tbsp (15ml) of that mother-in-law curry spice
1/2 cup (125ml) natural yoghurt
Spritz of lemon juice
Magic Maldon & black pepper burst
Glug of o.oil
6 lamb chops
Oven whacked up to 180C. Combine spice, yoghurt, lemon juice, s+p & o.oil. Mix Mix & pour over the chops. Cover & refrigerate for 15 minutes. Then chuck into the oven for 20 minutes or so until the sauce is bubbly & the chops are cooked.
*I served with a steamed lemon, brown basmati rice salad – I’ll do an entire post dedicated to the art of Persian rice soon. Add cooked red split peas, shredded carrots, coriander, mint, chopped red onion, crumbled feta, o.oil, lemon juice & some s+p – mix mix & eat eat with those chop chop spicy chops* – add some yoghurt on the side for an extra something something.
Dinner sorted – all so easy.
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