Island Life Magazine Ltd February/March 2007 - Page 69

FOOD & DRINK - life These are the items to look out for during February and March. Make sure you buy island lamb for this dish, it does make a difference! Brussel sprouts Cabbage Winter greens Leeks Kale Swede Purple sprouting early forced rhubarb Parkwater farm Herb-crusted lamb chops Serves 4 by Mark Young Ingredients: To cook Picture above: The ingredients 8 loin chops or 4 Barnsley chops (double) Sprig of rosemary (picked) 2 clove of garlic (crushed) Small bunch flat leaf parsley (picked) 3 sprigs fresh mint (picked) Sea salt and freshly ground pepper Grated zest of a lemon 100g wholemeal bread 2tbsp Dijon mustard Mark Young Preheat oven to 200c. Bottom Left: Ensure you apply a To make the herb crust, place the herbs, garlic, lemon zest and a good pinch of salt and pepper in a food processor and pulse until roughly chopped. Add the bread and process until a rough crumb is achieved. Place lamb chops on a rack above a baking tin and cook for five minutes. Remove from oven and using a pastry brush paint one side of each chop with the Dijon mustard. Then press each chop mustard side down in the herb and crumb mix. Place back on to the rack and divide the remaining mix b WGvVV