Short
Arnold
Lara MMeat and Two Veg
September 28th 2006 10:21
I’m sorry if you think it crude, but meat and two veg is an English classic dinner. There’s nothing like a warm, filling meal to comfort you when you’re hungry or its cold. This one has a tender cut of lamb and the sweet potato offsets that with its lovely fragrant flavour. This is a good weeknight meal because it does take too much preparation and will give you a hearty dose of protein and vitamins to help you get through the week.
Ingredients:
4-6 Lamb Chops
½ a Cup of White Short Grain Rice
2 Small Sweet Potatoes
7-8 Button Mushrooms
Method:
Put a frying pan on medium-high heat and add a dash of olive oil. Remove any excess fat from the lamb chops with a knife and place the lamb chops evenly in the pan. Wash the mushrooms and sweet potato and cut the latter into rough squares and the former into thin slices. Bring a pot of water to the boil and add the sweet potato. Allow to boil for about 15 minutes. Put the rice in a rice cooker with some water for about 15 minutes also. Turn the lamb chops over and add the mushrooms. The lamb chops should take at least 15 minutes to cook, depending on how thoroughly they need to be cooked. I like mine juicy and tender. Test them by cutting off a small sliver with a knife and checking the colour inside. When they are no longer pink remove from the heat and place half on a bed of rice on two plates. Divide the mushrooms and sweet potato and place half on each plate.
4-6 Lamb Chops
½ a Cup of White Short Grain Rice
2 Small Sweet Potatoes
7-8 Button Mushrooms
Method:
Put a frying pan on medium-high heat and add a dash of olive oil. Remove any excess fat from the lamb chops with a knife and place the lamb chops evenly in the pan. Wash the mushrooms and sweet potato and cut the latter into rough squares and the former into thin slices. Bring a pot of water to the boil and add the sweet potato. Allow to boil for about 15 minutes. Put the rice in a rice cooker with some water for about 15 minutes also. Turn the lamb chops over and add the mushrooms. The lamb chops should take at least 15 minutes to cook, depending on how thoroughly they need to be cooked. I like mine juicy and tender. Test them by cutting off a small sliver with a knife and checking the colour inside. When they are no longer pink remove from the heat and place half on a bed of rice on two plates. Divide the mushrooms and sweet potato and place half on each plate.
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