(Photo LOF - Thym)
This dish should not be done on a grill, forget the BBQ. The thym does all of the work and not smoke or thym cinders. You need thym but not too much, it should not dominate but unite the different flavours.
The vegetables are new ratte potatoes or fingerling potatoes, you can replace them with fresh broad beans or later in the season with zucchini, cooked in the same way
So, first choose your lamb chops, be stubborn concerning the quality. Here in the Alentejo its easy.
Quite a while before your meal : Make thym falvoured olive oil by heating over a low heat the olive oil and the thym branches (freshly picked, washed & dried). Don't heat it too long or on too high a temperture. You don't want fried thym, you just want the flavour to be absorbed by the oil.
Marinate your lamb chops in the thym oil in a shallow dish on a bed of thym branches, cover with a plastic film.
Prepare the thym falvoured salt by mixing 1 part crushed dry thym leaves with 1 part salt.
Use new ratte potatoes (here we have a second harvest in January)
But the potatoes in a cloth with coarse salt and rub them around. this cleans them without taking off the skins, rinse and dry. Steam cook them with baranches of thym in the water for 15-20 minutes. Beans or zuchinni only need 5 minutes.
Cook the lamb chops in an already hot frying pan with a tiny bit of the oil from the marinade.
Serve with the thym flavoured salt.
Chryseia, just a bit cool.
Comments