Lamb chops with Buckwheat pilaf

24 May

This was the first meal we made with the lamb than we acquired from from Mr M’s family. In celebration of Greek month we bought a half lamb from Devon which was lovingly butchered, by his brother. 

The chops were simply roasted with rosemary, thyme, lemon juice and some shallots.

To accompany them we made a Buckwheat pilaf (ish).  According to my mother in Greek cooking any random selection of ingredients can be referred to as a Pilaf, ours had raisins, almonds, the roasted shallots and a glug of oil. Served with some fresh green veg, this was Greek inspired rather than dictated.

The pilaf was nutty, but lacked herbs. The lamb was ace. Mr M says 8.

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