So you know those M&S adverts that leave you with some womans seductive words in your ears for like, the rest of your life?
The Nigella of the voice world?
The one who could describe a toothbrush and make me want to eat it?
Well, the other day I was talking to a lady who has started to produce her own lamb. She’s now in Michelin star restaurants but the inspiration came from a time when she tasted the most wonderful leg of lamb and began a one woman lambing mission to produce the tastiest meat going.
Whilst she was describing her story, all these words started flowing out of her mouth-through the phone, in to my ears and inevitably in to my tastebuds.
“…so, so tender…”
Cue lick of the lips.
“…this incredible sweetness like I’d never tasted before…”
Cue deep breaths.
“…the most wonderful layer of fat…”
Cue a bewildered lady on the end of the receiver saying, “hello? Hello?”
I just nipped out to get some lamb…
For me and Mr. Kneady:
4 lamb loin chops from the lovely butchers
1/4 cup of fresh cherries-halve them and take the stone out
1/2 cup of jam sugar
1/2 teaspoon crushed fennel seeds
1/2 teaspoon of chopped fresh rosemary
1/3 of a lemon
A sprig of fresh rosemary halved
Start with the jam:
Place the cherries, fennel, rosemary and the juice of the lemon in a pan and soften on a low heat.
Pour the sugar in and stir until all the sugar has dissolved. Turn the heat right up and when it begins to bubble, leave on a high heat for one minute.
Pour in to a sterilised jar.
For the chops:
Pour a little oil on to a griddle pan and heat on a medium-high heat.
Take your chops and brush with the jam on all sides. Place on the griddle pan with some sprigs of rosemary.
Cook for about 5-7 minutes on each side.
Serve with some peppery rocket and balsamic, plus a dollop of jam on each chop.
Then enjoy your…
“cherry-ish, browned, erm, jammy…”
Oh forget it.
Enjoy your chops because they are really good!
Nothing tastes as good as something that you really want.