Black pepper loin lamb kale chips and vegetables

Google: “Lamb Loin Chops- Mini T-bone steaks from the waist of the lamb. One side has the loin lamb and the other has the fillet. The fillet part is smaller than the loin. These chops are great for grilling and roasting”.

Felt like having lamb chops. Went to supermarket to get it. Am grateful today it is a bit cheaper. Got 4 lamb loin chops. Then went to the vegetable section found kale, carrots, one punnet medley cherries tomatoes.

Sometimes, we need to look for a star of guidance in our life and willing to follow wherever God lead. God led me to the supermarket today. Found lamb loin that I have craving for. Do you know God is the light from on high that dawns upon us, to guide our feet into the way of Peace?

Well, that’s a complete meal to serve for two. Thank you God for your guidance, love, peace and hope. My loin lamb is sure is peppery spicy delicious satisfying comfort meal to have with a glass of red wine. Let’s cook!!!

Ingredients

4 lamb loin chops
1 bunch of kale, tear leaves remove stems, wash, dry
1 punnet of medley cherries tomatoes
2-4 small carrots, cut to bite size
olive oil
salt
pepper
black peppercorns
garlic powder

Method

Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes. Put carrots, a pinch of salt and water in pot bring to boil and par cook carrot. Drain and set aside. Preheat oven 200 degrees C.

Line baking tray with foil. Place kale leaves on tray drizzle oil, season with salt pepper and garlic powder. Roast kale for about 15-18 minutes until crispy. Remove and set aside.

Using the same pan place medley cherries tomatoes and carrots. Drizzle oil, season with salt pepper. Heat 1 Tbs of olive oil in a large oven safe skillet. Add the lamb loin and cook for 2 minutes per side, until brown. Transfer to tray season with salt pepper and black peppercorns on both side.

Then put in oven with vegetables. Cook for about 10 minutes for rare, 15 minutes for medium and 20 minutes for well done. Remove from the oven, let the chops rest in tray for 5 minutes, then serve.

Assemble kale on the top side followed by lamb loin chops 2 pieces and vegetables at the left bottom. Enjoy!!!

Note: Lamb loin chops taste best when cooked to medium, but please don’t overcook them, because the meat is tender and will turn chewy and dry. Most people prefer the chops medium to medium rare; others love them well done. Mine is medium rare.

You can serve with salad, roasted potatoes or any vegetables of your choice.

https://helenscchin.com/2020/12/22/black-pepper-loin-lamb-kale-chips-and-vegetables/

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