A recipe from the Ginger Pig Meat Book, these lamb chump cops are coated with a paste made from anchovy fillets, rosemary and garlic that has been whizzed through a blender. Cooked under the grill for a few minutes on either side. The taste of the lamb is really accentuated by the salty garlicky relish. Served with Dauphinois potatoes and carrots roasted with cumin seeds.
Archive for 2 Feb ’14
- Lamb chops coated with anchovy, garlic and rosemary
- Dauphinois and roast carrots
- Sterilised bottles drying
- Bottling workspace
- Strangely amber liquid sealed in the bottles
This is the first time I have attempted to bottle beer, and it wasn’t very easy. The beer itself, which perhaps we have left too long, has taken on a strange orange hue, and there was still plenty of activity in the gallon jar, as if it was still vigorously fermenting. I’ve mixed in a little honey and water, and syphoned it off its bed of sediment, and then sterilised the bottles and syphoned the beer into bottles (these are Leffe bottles from Christmas that we have saved especially for this purpose). The caps do not seem to fit quite right in these bottles, however, so I am a little sceptical that they are going to stay on once there is some pressure in the bottles.