'Dinner's Up'

Well dinner went down an absolute treat, utterly delicious. The family seem to approve and they are often a tough crowd to please!
So here it goes, step-by-step guide to the dinner:

Oven-Roasted Lamb Chops with Onion, Rosemary and Chive Sauce, with Garlic Mash and Oven-Baked Baby Chantenay Carrots:

Ingredients (for 6):
1. 13 lamb chops (preferably from the local produce store/farm shop)
2. 1 onion

Sauce:
1. 1 Onion
2. Handful of rosemary leaves
3. 30g butter
4. 25g plain flour
5. 175ml semi-skimmed milk
6. 175ml vegetable stock
7. 1 tablespoon of double cream
8. salt and pepper

Garnish:
1. Watercress

Recipe:
1. Pop your lamb chops in a roasting dish and place your onions between and around them.
2. Season with salt and peper and place them on the top shelf.
3. Cook for approximately 45 minutes (or slightly less if you prefer them pink)

4. Whilst the lamb is cooking, crack on with your sauce.
5. Melt the butter and fry the onions for around 3-4 minutes.
6. Chop the rosemary and chives very, very finely.
7. Add the herbs to the onion.
8. Add Stir in the flour, add the milk and the stock (gradually) and whisk quickly.
9. Season.
10. Simmer for 5 minutes.
11. Liquidise half and return it to the rest.
12. Add the cream.
13. Bring the lamb out of the oven and pour over the sauce.
14. Garnish witht the watercress and serve with the upcoming recipe of roasted carrots and garlic mash.

Garlic and Chive Mash:

Ingredients:
1. Desiree potatoes for the whole family.
2. 25g of salted butter
3. 4 garlic cloves
4. 1 tablespoon of chopped choves
5. Dash of double cream.
6. 40ml milk
7. Salt and Pepper

Recipe: (Nice and Simple):
1. Peel, rinse, chop and boil potatoes for around 20 minutes.
2. Melt butter in a saucepan with the garlic, chives and dash of double cream for a minute.
3. Drain potatoes, mash.
4. Add the mixture to the mash, adding the milk.
5. Season to taste.
6. If this happens to be prepared prior to the lamb, place in a oven-proof dish and pop in the oven with the lamb. This will give it a beautiful crusty topping and keep it nice and warm!

Oven-Roasted Baby Chantenay Carrots:
1. Enough carrots for the family (you know how much they eat!).
2. Cut off tips (for ease of eating).
3. Place in a roasting tray.
4. Drip olive oil on top of carrots and season
5. Place in oven with the lamb and roast away!
6. Will take approximately 45 minutes.

Finally: Finish by garnishing with watercress.

Yum, yum yum.

Goodnight! x