Monday, December 22, 2008
Soaring past 33C I had to succumb to turning on the air conditioner today as the house had only cooled to 25C last night and by 12pm the internal temperature was around 28C - made it a little difficult to work which in turn made me cranky.
I didn't want to slave over a hot stove today but I did want something substantial as I did not eat a lot during the day (save a leftover bowl of macaroni and cheese for lunch with some fresh cherries and a pfeffernusse on the side) so I thought some roasted potatoes would be lovely.
I used a recipe of Donna Hay's for inspiration (rosemary lamb cutlets with chat potatoes, cannellini beans and spinach) and just changed the lamb rub.
12 lamb cutlets
1kg baby (chat) potatoes
4 handfuls of baby spinach
1 can cannellini beans, rinsed
Murray river salt
cracked black pepper
2tsp lemon myrtle rub
1tbs chopped fresh rosemary
1 garlic clove crushed
Preheat oven to 200C.
Put the lamb cutlets into a sealable plastic bag with 2tbs olive oil, 1tsp of lemon myrtle, 1tsp crushed garlic, rosemary, black pepper and salt. Marinate for 20mins in the fridge or overnight.
Wash potatoes and then cut in half. Place in a baking dish and generously coat with oil, salt, pepper and 1tsp lemon myrtle. Place in oven and cook for 40mins and then add cannellini beans and cook for a further 5-10mins.
Meanwhile, heat 1tbs oil in a nonstick pan over medium heat and cook chops until done to your liking.
Scatter spinach on plates and serve with potatoes and lamb. Serves 4.
ease: 5/5. prep time: 30mins to marinate lamb int he fridge and prep everything.
cooking time: 1hour. I cooked the potatoes for 50mins before adding the cannellini. To cut down on roasting time parboil potatoes before hand and then jsut roast til golden.
total: 1hour 30mins. Only 10mins active cooking.
taste: 4/5. The boys really liked the spice rub. The potatoes were also lovely.
would I make it again: Yes.