Lamb neck chops

I haven't written for a long while, however I've had good reason! We have been moving in to, and redecorating, our new house. Swiftly followed by a bout of tonsillitis which took me off work for two weeks and to boot there's some exciting news in that we have a little baby boy due in September this year, so quite a lot going on! 

I've changed my diet only very slightly to accommodate the baby by cutting out all the usual 'banned' foods such as cured meat and blue cheeses, however the majority of what we eat remains the same with plenty of fresh fruit and vegetables, pulses and lean meat. I will include some of my favourite baby friendly recipes on here for you as well as I have created some fantastic ones over the past few weeks!

However, it is a drizzly grey Sunday here in London which calls for ultimate comfort food, here is one of my husbands all time favourites! A delicious lamb neck chop gently braised in a rich minty gravy and served with smashed olive oil potatoes and fresh steamed asparagus.

Ingredients (2 people so double for 4)

Lamb: 2 lamb neck chops, a small bunch of mint leaves, 1 pint fresh beef stock, 1/2tbsp balsamic vinegar, 1tsp salt and ground black pepper.

Side dishes: New potatoes (around 5 per person depending on size), 1tbsp extra virgin olive oil, juice half a lemon, 1/2tsp salt, small bunch asparagus. 

In a deep sided frying pan heat a drizzle of olive oil over a medium heat, add the lamb steaks and fry for 4 minutes each side to brown. Finely chop the mint leaves and scatter over the chops along with the ground black pepper. Add the beef stock, cover, turn the heat down and simmer for 1 hour turning the chops half way through cooking. After the hour add the balsamic vinegar and season with a pinch of salt. Whilst the potatoes and asparagus are cooking keep the chops on a low simmer without the lid to reduce the sauce slightly, however, if it gets too thick you could add a splash of water and cover again to prevent further reduction. 

Add the unpeeled but thoroughly cleaned potatoes to a pan of boiling water and simmer gently for 10 minutes until just tender. Whilst the potatoes are cooking rest a colander over the pan and add the asparagus to steam. Drain the potatoes and put back in the pan (off the heat) for a further 5 minutes to steam dry. Once steamed dry use a fork to gently smash and break up the new potatoes. Add the olive oil, lemon juice and pinch of salt, stir through.

Serve the smashed potatoes and steamed asparagus with the chops and their gravy. It's a delicious bit of sunshine on a plate, especially on a rainy Sunday afternoon!