*Burp*

Excuse me, but I had another of mine rather lovely home-made dinners. This time:

Lamb Chops with Green Beans and Potato Bake

Take the chops out a couple of hours earlier, wash them and score the rinds with a sharp knife so the edges don't curl up when frying. Marinated them with loads of crushed garlic, herbes de Provence and extra virgin olive oil, resting them for a couple of hours.

It's all very simple but timing is important. First, make the potato bake (see earlier post), as this takes the longest, about 30-40 minutes.

Then, sear the chops in a hot pan with some oil and butter, reduce the heat and fry until nice and crispy and done to your liking. I like them still pink in the middle, so about 6-8 minutes on both sides, depending on thickness. Leave the rinds and fat on while frying, it will add to the flavour and prevent them from drying out. You can always cut it off later.

Boil the green beans in salt water (about 6 minutes) and take them out. Dice some streaky bacon and fry it off in a pan, adding the beans to coat them in the bacon.

Only thing that remains is to serve the chops with some beans and a piece of potato bake. Keep the chops warm on a plate in the oven and serve them one at the time, there's nothing worse than cool lamb. Don't forget a nice red wine to go with it.

Then, settle down with a glass of good old Single Malt.

Ahhh, the good things in life ...

Damn, if there weren't the washing up. Oh well, see you in a bit