Sunday, July 31, 2011

Caramelised lamb chops with puttanesca linguine

Went with a couple of my son Michael's recipes for dinner tonight and it turned out not too bad, not too bad at all.  I Frenched the chops, something I had done done before and found it quite an easy thing to do, once they were done and coated in a little mustard and brown sugar they were ready for the pan.  The puttanesca was a little more involved and I think I actually added a little too much balsamic vinegar, so the sauce was quite dark, but it still tasted fantastic.  The entire meal was cooked and on the table in around 35 minutes, finished off with some grated parmensan cheese, Bumbak's Pickled Chillies and some chopped basil, there you have it, buon appetito !

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