Two weeks ago Steve's sister, Jake, gave birth to an extremely cute little girl - Jessica Grace Bell, making us a proud auntie and uncle.
Jake's husband, John, has an excellent understanding of sheep rearing and animal husbandry that he seems keen to apply to Jessica's upbringing. Only the other day he spent four hours comforting her with his little finger in her mouth - a trick which works as well with Jessica as it does with newborn lambs.
For human adults however I suggest they try the following recipe for lamb based comfort. It is more subtley spiced than my previous lamb chops recipe but both are great cooked on a barbeque or under the grill.
- 2 lamb chops (weighing in the region of 300 grams)
- 100 millilitres natural yogurt
- 1 bay leaf
- 1/2 teaspoon garam masala
- 1 teaspoon coriander-cumin powder
- 1/2 teaspoon chilli powder
- 5 grams fresh root ginger - peeled and grated
- 2 cloves garlic - crushed
- 1/4 teaspoon salt
- 1 green chilli - finely chopped
- Wash the lamb chops.
- Using a sharp knife, make several slits on both sides of each chop. Leave the chops to one side.
- In a small mixing bowl, mix together all the remaining ingredients.
- Now add the lamb chops to the mixture and ensure they are thoroughly coated.
- Cover the bowl and leave to marinade for at least one hour.
- Cook the lamb chops on the barbeque or under a grill until they are cooked to your liking.
- Serve immediately with roasted tomatoes and caramelised onions or a salad.