Well, the cold weather that Edmonton is known for has finally blown in. It’s the type of day when one should really just make a fire, put on some tea and read a book whilst a little comfort food fills the house with a savoury aroma. My book of choice, of course would be by my foodie boyfriend, Nigel Slater and the dish filling the house with a tantalising smell, would be his Baked Lamb dish. Did I mention how much I love British cooking? No, seriously. The British aren’t really known for their food – most people just think of bangers and mash or fish and chips but here is the thing about the British. They know what it means to be “cold to the bone” and they know the dishes that can warm you up. Simple, good and entirely understated.
Baked Lamb with Tomatoes and Rosemary from Nigel Slater’s The Kitchen Diaries
What you’ll need:
about 8 small potatoes
4 plum tomatoes
an eggplant (which is so better read aubergine)
2 medium onions
6 cloves of garlic
4 sprigs of rosemary
Preheat the oven to 400°F
Scrub the potatoes and slice them in half length-ways. Put them in shallow oven safe dish or roasting pan. Cut the tomatoes in the same way and chop the aubergine into about 1/2 inch chunks. Add to the pan. Peel the garlic but leave them whole, chop the onions, add them to the pan and toss everything in olive oil and a good grinding of salt and pepper. Tuck the rosemary in amongst the veg and bake uncovered for 30 minutes.
Remove the roasting veg, toss them gently and then lay the chops on top. Turn the oven up to 425°F, and return the dish to the oven for 30 minutes.
Badda bing, badda boom. I love the British. Happy Friday everyone!