Pork Chops and Leg of lamb

This hot weather has been playing havoc with our dining out experiences. We’ve just been sitting in the garden eating fabulous salads and amazing barbecued stuff. I noticed that I’d not blogged for ages so I thought a culinary update would be in order.

Last night, inspired by Hugh Fearnley-Whittingstall (again, you may cry) I cooked a couple of sizeable pork chops procured from the local farm shop and followed Hugh’s recipe from his consistently excellent Gueardian column. Tarragon was the theme and the after frying the chops, they were simmered in a cider, shallot, mustard and tarragon sauce. It really was the business and for a midweek supper it more than did the necessary. It could become a dinner party staple, I think. 

tarragon

The previous weekend we fired up the bad boy and cooked a butterflied leg of lamb (an old Dean BBQ fave) for some friends who’d not had it before. It always goes down a treat and the leftovers the day after are always great in fresh bread sandwiches with a caper sauce. Joy.

lamb

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s