Tangy T-bone Chops en Papillote
“Premium” T-bone chops - Loin L021
Serves: 10
Ingredients:
For the chops:
20 lean T-bone lamb chops
4tbsp finely chopped, fresh rosemary
4tbsp finely chopped fresh thyme
120ml olive oil
8tbsp lime marmalade
Salt and freshly milled black pepper
Ingredients:
For the chops:
20 lean T-bone lamb chops
4tbsp finely chopped, fresh rosemary
4tbsp finely chopped fresh thyme
120ml olive oil
8tbsp lime marmalade
Salt and freshly milled black pepper
2kg potatoes, peeled and diced,
about 2cm
4tbsp olive oil
10 sets cherry tomatoes on the vine Seasoning
about 2cm
4tbsp olive oil
10 sets cherry tomatoes on the vine Seasoning
Method
For the chops:
In a small bowl mix together the herbs, olive oil, marmalade and seasoning.
Place 2 chops on a large square of baking parchment and brush generously on both sides with the glaze. Fold up into parcels and set aside until ready to serve.
For the chops:
In a small bowl mix together the herbs, olive oil, marmalade and seasoning.
Place 2 chops on a large square of baking parchment and brush generously on both sides with the glaze. Fold up into parcels and set aside until ready to serve.
To serve:
Preheat the oven to Gas mark 6, 200°C, 400°F. Blanch the potatoes. Toss the potatoes in olive oil and seasoning and roast for 20 minutes until golden.
Bake the lamb chop papillote or parcels on a baking sheet or roasting tin for 10 minutes.
Open up the parcels, put a set of vine tomatoes on the baking sheet next to the chops and return to the oven for a further 10 minutes or until cooked to requirement.
Serve the chops with the roasted potatoes and garnished with the roasted tomatoes.
Preheat the oven to Gas mark 6, 200°C, 400°F. Blanch the potatoes. Toss the potatoes in olive oil and seasoning and roast for 20 minutes until golden.
Bake the lamb chop papillote or parcels on a baking sheet or roasting tin for 10 minutes.
Open up the parcels, put a set of vine tomatoes on the baking sheet next to the chops and return to the oven for a further 10 minutes or until cooked to requirement.
Serve the chops with the roasted potatoes and garnished with the roasted tomatoes.
Click any of the images below to enlarge.
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