Welsh Lamb chops with deconstructed Hasslabacks

[Gary London]

Welsh lamb in season on this side of the pond.

Briefly marinaded n Harissa paste, olive oil, lots of garlic and red chillies.

Cooked some Charlotte potatoes Hassleback style with whole shallots and Romano red peppers.

And plated up

Deconstructed the Hasslebacks to make sure they were cooked through and sprinkled them with a touch of Parmigiano-Reggiano.

 

[Rich Dahl]

Very nice cook.

 

[Dwain Pannell]

Awesome. I have grown to love lamb which was not always the case. This recipe looks great!

 

[Gary London]

I get the impression that Lamb is way behind Beef and Pork in the US of A but I think it comes above pork for many people in the UK. It is very expensive though.

A slow cooked shoulder of lamb in red wine takes some beating.

I love chops, pork or lamb but lamb chops have far more flavour in my opinion and will always win.

 

[Pat G]

Looks great Gary. I had to Google Harissa paste. I might have ti try a little bit of it, sounds like it packs some heat.

 

[Barb D]

That is one fantastic looking plate of food. Outstanding job.

 

[Gary London]

Looks great Gary. I had to Google Harissa paste. I might have ti try a little bit of it, sounds like it packs some heat.

It is perfect for lamb. North African origin where lamb is very popular.

 

[Robert-R]

That's a beautifully cooked dinner. I'm sure it tasted fantastic. We like lamb, but it's pricey around here.

 

[Bill Schultz]

Very nice flavor combo there Gary, the plate looks excellent. You might want to try some Piri Piri on Lamb. I have used it on Chicken and Lamb and it is superb

 

[Michael C.]

Very nice!!! Food looks great!!!!

 

[Cliff Bartlett]

Love lamb and yours looks fantastic!

 

[Clint]

I rarely have lamb but I always seem to enjoy it. That's a fine looking meal.

 

[Robert T]

I've never tried lamb but that plate sure does look delicious!

 

[ChuckO]

Excellent lamb