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.



Leave a Reply

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

You are commenting using your 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

%d bloggers like this: