At the Market on Saturday I bought some delicious organic Lamb Chops, Cavelero Nero and some potatoes, the variety was Nicola which I find to be good for mashing and roasting, here is what I did with these ingredients and I thought it would be a good idea to share it with you.
I decided to make a Cumberland Sauce for the Lamb Chops, the perfect meal for 2, an old recipe but easy to make before and store.
Finely pare the zest of both the orange and lemon and then cut into very thin strips approx 1cm long. Boil the zest in water for approx 7 minuets to remove any bitterness.
Next put the redcurrant jelly and port into a pan, heat on a low heat for about 10 mins, whisking occasionally. Mix the mustard and ginger with half of the juice of the lemon and all the orange juice add this with to the port and redcurrant mixture, add the orange and lemon zest, mix well.
This can be stored in a jar in the fridge for up to 2 weeks.
Unfortunately the mint and thyme in my garden are not usable so I had to buy some.
Mix all the herbs with the salt and plenty of freshly ground black pepper, rub all over the lamb chops.,
Heat some Rapeseed oil in a heavy bottomed frying pan add the chops and cook over the high heat for about 3 minutes on each side, I prefer them browned but not cooked through.
While the lamb chops rest cook the Cavelero Nero in a frying pan with Rapeseed oil, 1 clove fresh garlic, crushed and 1 small red chili finely sliced