Meat

While everyone is vegan, vegetarian, eating organic, green, skinny, gluten free or low fat, I decided to improve my knowledge on heavy, not so healthy meats. I need to tell you my dear reader, I have no idea how to prepare good piece of meat and the only type of meat I master is chicken breast. I know that's pretty bad, so when I came back from Marrakesh, where I've been devouring lamb koftas and tajines like there is no tomorrow, I decided to finally take this serious meat matter into my own hands and I bought lamb loin chops. 
I looked at them in uncertain way and ran to my laptop (or my sister's one as mine is broken) to look for some answers. I finally found this recipe on one of the food blogs, which seemed to be nice and not to dangerous for the first timer in meat world. I gave it a try and it was worth it, as those chops came out soft and buttery, with sticky balsamic glaze. I served it with Parmesan cheese potato purée. No meat scares me anymore!

Adapted from The Kitchen McCabe

Balsamic Glazed Lamb Chops 

(makes 2 portions)

4 lamb chops 

1 tsp salt

Balsamic Glaze 

50 g butter0

3 tbsp brown sugar 

100 ml balsamic vinegar 

Pinch of Salt 

Potato purée

4 large potatoes 

Salt 

1 tbsp Butter

40 g sour cream

20 g grated Parmesan cheese 

Preheat oven to 200°C. Peel potatoes, half them and boil over a medium heat.

Season Lamb chops with salt. Place them into baking dish.

In the pan, over a medium heat, melt the butte and add sugar. Wait 2 minutes till sugar and butter corporate. Pour in the vinegar, and simmer until the mixtures become thick. It should take around 2 minutes. Be careful, don't leave it for to long, as will caramelize and turn into sold. Move glaze into small bowl, and leave t to cool. When ready, cover lamb chops evenly, on both sides. Place meat on the top rack of the previously preheated oven and broil the chops for 5 minutes on each side.

Meantime, when lamb is in the cooking, your potatoes should be cooked. Drain them into a strainer, and bring back into a dish you boiled them in. Add butter with sour cream, and mash the potatoes with potato masher. Use big wooden spoon and beat potatoes a little, until smooth. Add in Parmesan cheese, and corporate all together.
Lamb chops should be ready by now and have this delicious, deep brown color. Mine got a little bit burn on the sides, which I actually didn't mind, as it gave them this BBQ look. 
Your dish is ready to be served, just simply place mash on the plate and lambs on the top. Pour remaining glaze on the top of the meat. Enjoy !