Fingers or Forks? Lovely Lamb Chops come with their own cutlery, the bone. Sometimes trimmed, sometimes less so but, what are your house rules – Fingers, Forks, or Both? This week Food Lovers Newsletter has more choppy discussion, recipes and tasty tips to enjoy.
Imagine an exchange of opinions between a group of young, budding home cooks embarking on their joyful journey to Yummyville…
I like to cook lamb chops quickly, in a frying pan, on high heat. Only seven minutes later, dinner’s ready!
Start, fat edge held down in a hot pan to render the fat for cooking. This intensifies the wonderful taste of the juicy meat.
Minted Lamb with Mustard Mash
15 Minute Meals often promise lots but deliver little. This both promises and delivers. Enjoy the RECIPE – HERE.
House rules – to eat with fingers or cutlery?
Italians call Lamb Chops “agnello alla scottadito“: “Scottadito” literally means “burn your finger,” referring to the idea of eating the lamb chops so hot from the grill that you might burn your fingers.
Rib chops have their own little “handle”, which makes them perfect for picking up and eating with your fingers.
House rules. Ask the host. If they use their fingers, so may you.
I marinate my Lambchops overnight in olive oil, a little balsamic vinegar, crushed garlic, and a few sprigs of bruised Rosemary leaves.
Sounds good, I pan fry lamb chops and add a small combination of red wine, olive oil, rosemary, and mint to the mix. For me, it adds for a rich full flavour that complements the strong lamb meat.
Lamb Lollies & Curry Dip
Because it is a strong-tasting meat, lamb can take on a huge range of flavour – herbs, spices, sauces (especially Stokes Real Sauces).
French trim your chops to cutlets with a juicy ‘lolly’ at the end, then cook as you wish.
In the meantime, make (or heat a shop-ready) curry sauce, a basic masala will be perfect. If you want to make it hotter, add our Chilli Ketchup or hotter still with our Habanero HOT Sauce, or go for smoky heat with our Chipotle Chilli Ketchup.
Minted Salsa Verde Sauce
This is a simple, yet brilliant sauce to dip or to spoon over your chops. And, you’ll find the recipe – HERE.
GREAT TIP:
Marinating in a Zip Lock bag is a huge time-saver. I often set the bag on a plate (or bowl) in the refrigerator, just in case it leaks.
Lamb Facts
Meet Alan from ‘The Sausage Shop’ near Bury St Edmunds. His is just part of the timeless traditions that make British food production GREAT.
RJ Balson & Sons is the oldest continuing high-street butchers to have continued to trade as a family business. The business has been trading since 1515 (quarter past three) according to the Institute of Family Business.
DID YOU KNOW?
A staggering 1.35 billion meals containing sausage are eaten in the home each year.
Sausage & Egg Pie
This is a great example of using the sausage meat by squeezing it out of the skins to use the full flavour of your favourite banger, but in other forms.
Enjoy the full RECIPE – HERE.
Why are sausages called ‘bangers’?
British sausages being called bangers seems to be a historical legacy, a colloquial term left over from WWII, when sausages sometimes exploded in the pan when you cooked them.
Red Onion Marmalade
A red onion relish made with sticky black treacle and rich balsamic vinegar. Full flavoured with a delicious, sweet sauce. The perfect sausage sarnie!
Tim Wilson of The Ginger Pig, Borough Market said: ‘If you give the finest pork in the world, the best breadcrumbs and wonderful herbs to someone not in love with making sausages, it won’t work.’
Alan is linking the sausages. A butcher’s link was designed to make the linking process quicker and also to make the hanging easier – plus it does look rather impressive!
A tasty combo – Sausages (air fried for perfection) greens and potatoes with Fig Relish – a sweet Relish with a slight tartness, brimming with dried figs (60% – that’s truly brimming) and made with cider vinegar and molasses. 
If you like your Hot Dogs HOT, this is the sauce for you. Our Habanero HOT Sauce, our hottest sauce yet.
Made with fiery, fermented Habanero chillies, it delivers a rich, intense depth with a very clever, subtly fruity finish to balance the fiery heat.
WHY are air fryer sausages so darn good?
Unlike cooking them on or in the oven, when you put sausages in the air fryer, you don’t need to watch them or flip them, just forget them. They cook and brown evenly all the way around, no pale bits. At the beep, you are left with the perfect banger – a sausage with a crisp, brown exterior, still nice and juicy on the inside.
You can’t beat the basic Dog with caramelised onions and intensely tomatoey, THICK, Real Tomato Ketchup, made with 200g of Mediterranean sun-ripened, juicy tomatoes reduced into each 100g of TK.
No Choking. We’re Only Joking.
Q: What do you call a cold hot dog? A: A chilli dog.
Q: What did the hot dog say to the big bottle of Stokes Real Tomato Ketchup? A: You really squeeze me.
Q: Why did the hot dog cross the road? A: To ketchup with his friends.
Q: How did the hot dog get a date? A: He mustard up the courage to ask.
A Buddhist monk walks up to a hot dog vendor and says: “Make me one with everything.”
Q: What do you think about a spoiled hot dog? A: They’re the wurst kind of brat!
Q: How do you make a hot dog stand? A: You pull away his chair.
I’m off before I get a grilling !
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