5 Comments to 'Lamb Chops Provencale with Ratatouille'
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Lamb Chops Provencale with Ratatouille
Posted By Stephen
After a brief Messenger conversation this afternoon we decided on lamb chops provencale, mainly because we had lamb chops in the fridge and we have enjoyed cooking crumbed cuts of meat in the past. Ratatouille sounded like a very good accompaniment to lamb chops provencale, as did sautéed potatoes, so we cooked both.
For the lamb chops, we used this recipe. It worked quite well, except we should have trimmed the chops a bit better before coating them as it’s difficult to avoid the fatty bits when they’re all covered in crumbs and you can’t see them. For the ratatouille, we followed Delia’s recipe. Kerri was cooking this when I arrived home and the aroma was very welcoming when I walked in the door. We did our usual style of sautéed potatoes.
Feb 25th, 2009
Looks good, where is the petit cruet set?
What a great dinner! I really like the soup bowls!
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I bet the lamb would be delicious eaten cold with your fingers, if you had any left over! I agree about the fat trimming though – I get quite militant if I’m putting meat into a pie or something. Not being able to eat something straight (and munching and spitting out) is always a pain…
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Alex, that’s just what I did for lunch actually! There was one piece of lamb left and I brought it into work. It was, as you suspected, delicious and the herbiness came through a lot more than when they were hot.
Somehow putting a breadcrumb crust on something always makes it better. Frankly, I just eat the fat.
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