Marinated lamb chops with minted cabbage and leek champ

Seems it's been a while since I did a bit of proper blogging so hello to any readers still left in the melting pot!  I've been busy with this and that and had my hours extended at work so all I seem to do at the moment is get home, cook, eat and fall asleep!

No more slacking, Georgie - get back in there and blog!

This evening we're in lamb chop mode.  I have used chump chops from Waitrose but cutlets would work as would Barnsley chops or any other quick cook cut you care to use!  These have been simply marinated for about an hour in some olive oil, garlic, rosemary and thyme.  A bit of salt and pepper slung in to keep things sweet (or should that be savoury?).  Pan fried on a high heat in just the marinating oil for about a minute each side in an oven-proof pan and then bunged in a 180* oven for about 5 minutes.  We like it pink at QFK!

For the champ I softened a couple of sliced leeks in a disastrous amount of butter and oil.  Sea salt and white pepper added to taste.  These were left to cool in the pan and soak up all the fatty goodness.  When I was ready they were reheated and in went a finely sliced savoy cabbage and a little chopped mint.  Once the cabbage was cooked (but still crisply al dente) I stirred the mixture into some creamy mashed potato.

The rested (for a few minutes) chops were served atop a pile of champ with a liberal libation of red wine gravy.