It’s been a very long time, I have been on a rollercoaster ride, so it seems.
In September 2013 I got diagnosed with depression, a battle I was humbled to realise I hadn’t quite defeated. I had suffered depression in my teens, and I was constantly hiding from it. But with the help of wonderful family, friends, exercise, a great Psychologist and medication, I am beginning to acknowledge and most importantly accept the journey it has taken me on. Slowly but surely, Little Miss Bitchin’ is climbing back out of her hole, and is cooking up a storm again!
So I do apologise to my followers for my absence, but I am back on track and on the mend. You can’t keep this bitch down!
I recently purchased myself a little toy, the Canon N Powershot camera, perhaps as a little reward for finding myself again. For those of you who don’t know much about me, I am quite the camera enthusiast, my various positions over the years at Ted’s cameras and JB HI-FI, really instilled a passion in photography, that I am forever chasing. So this new purchase has just been wonderful. It’s the perfect size for me and it features an 8-inch tilting touch screen, Creative Shot processing filters, Wi-Fi connectivity and the ability to upload photos and videos to social media…for me, perfect!
So here are my Luscious Lamb Loins… It’s a perfect budget meal that’s packed full of taste. Lamb loin chops are the lamb’s answer to Porterhouse steaks, and in my opinion are sometimes better. They’re the most tender chops on the lamb. They are cooked best if they’re thick, and the end result is to die for. Totally luscious. Lamb loin chops are usually prepared by broiling, grilling, pan-broiling, or panfrying. This tasty meal is best panfrying.
6 Lamb Loin Chops
¾ Teaspoon Chilli Flakes
3 ¼ Tablespoons of Masterfoods Seasoning (All purpose)
2 Tablespoons of Olive Oil
Preparation : 30 minutes › Cook : 10 minutes › Ready in : 40 minutes
1. In a shallow dish or Tupperware container, mix seasoning, chilli and oil until blended. Add lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Spray the pan with cooking spray to ensure that the chops will not stick. Give the pan 1 or 2 minutes to heat up.
3. To test to see how you would like it cooked, simply use tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4. Pan Fry lamb loin chops, cook for 4 to 5 minutes each side.
5. The lamb chops should sizzle immediately upon being added to the pan. If they don’t sizzle, the pan may not be hot enough.
6. Rest meat for a few minutes before serving.
7. Serve with steamed mixed vegetables and steamed brown rice or oven baked chips, if you’re feeling a little naughty.
Enjoy this tasty dish, it’s incredibly delicious and certainly a family favourite!