Something fiddly for us - itty-bitty portion sized baby chickens, boned without damaging the skin then reformed around a herbed rice pilaff and finally roasted. Served with a spicy tomato sauce, asparagus and roasted vegies.
Very nice, but it took all afternoon to bone all seven chickens....next time I'm doing something simpler!
You will need:-
Some lamb chops
Harissa Paste
Olive Oil
Waxy Potatoes - (Nicola work well)
A jar or tin of anchovies preserved in olive oil
Fresh Flat Leaf Parsley
A couple of garlic gloves
Some salad leaves to serve
Marinade a couple of lamb chops in some harrissa paste and olive oil
Finely chop 3-4 anchovies - (don't be afraid to try this is you don't like anchovies)
Put a good glug of olive oil into the bottom of a decent sized saucepan with a lid and put it over a very low heat.
Add the anchovies and mash them against the bottom and sides of the pan with a wooden spoon - they will gradually dissolve into the oil.
Chop a couple of potatoes into pieces that are about the same size as a fifty cent piece but twice as thick - turn up the heat to medium and add them to the oil
Stir the potatoes around to make sure they are well coated in the oil for a few minutes - try not to break them up too much.
Once the potatoes start to let go of their moisture, stop stirring and put the lid on - they will steam in their own liquid for 10-15 minutes.
Grill or BBQ the lamb chops whilst the potatoes are cooking
Once the potatoes are soft (test them with a knife) take them off the heat, then add a couple of cloves of chopped garlic, a generous tablespoon of freshly chopped parsley, black pepper and a little salt. You shouldn't need much salt as the anchovies will have left a brown, salt residue behind.
Stir the garlic and parsley through the potatoes and serve immediately - the idea is to use the heat of the potato to release the fragrance of the herbs.
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