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.