Abel and Cole. Like. Seriously.
We just had a glorious Saturday evening meal, all from Abel and Cole and all gorgeous, tasty and fabulously good ingredients. Lamb loin chops with "Hosanna Hey Sanna Pommes Anna" potatoes and braised fennel. Recipes by Abel and Cole. (524kcals per person, 34.2g protein, 19.5g carbs, 32.9g fat, 2.4 portions fruit and veg - all based on 2 people sharing)
- 200-250g largeish salad potatoes
- 30ml (2 tbsp) extra virgin olive oil
- fresh rosemary (finely chopped)
- salt and pepper
Pre-heat your oven to 200C. Using a potato peeler, finely slice the potatoes
Finely chop the rosemary
Slightly overlapping on each layer, layer the slices of potato with a sprinkle of herbs, seasoning and oil between each layer, in a ramekin per person
When the final layer is complete, press down firmly and cover with greaseproof paper
Bake in the over for 20 minutes, then remove the greaseproof paper and cook for the final 10-15 minutes uncovered.
While the potatoes are in the oven...
- 20g or so of butter (a good knob)
- 1 bulb of fennel, trimmed and sliced into 1/2" thick slices
- chicken stock
Melt the butter in a pan or over-proof dish that can go on direct heat
Saute the fennel slices in the melted butter (I did these one slice at a time in a small Le Creuset pot, then added them all back in after the initial searing in butter)
Cook for around 5 minutes in the butter with a lid on and then add the chicken stock. Braise for a further 20-25 minutes on a medium to low heat until the fennel is tender.
Then, while all that is bubbling away...
- 4 lamb loin chops (around 425-475g total)
- seasoning (salt, pepper and any left over chopped rosemary)
Pre-heat a griddle or frying pan then add the lamb chops and cook until they feel about the same as the consistency of the heel of your left hand between finger and thumb of your right hand whilst your left thumb is pressed against your left middle or ring finger(*). This should take about 5 minutes each side.
By this point, everything should have cooked so you can serve it all, having tossed the fennel in the stock one more time.
And it will be GLORIOUS!
* - I can't get hold of the original "how to cook perfect steak" page on Abel and Cole, so here's an image of the cached version to explain this...