Gourmandistan is back from its month in England and Scotland. (It was 28 days to be exact, as a somewhat-still-bitter-at-United Airlines Michelle will tell you.) While we were thrilled to swap our American domain for dramatic geography, history and much better social infrastructure, we once again had a beautiful house but were not that taken with our kitchen.
Over the years we have been fortunate enough to enjoy month-long travel, we have found ourselves in many challenging cooking environments. There have been a few notable exceptions. The Freeths’ kitchen in La Bastide d’Armagnac was perhaps even better equipped than our own, and Ingrid Hudson’s Caunes-Minervois house was so beautiful one didn’t care whether the kitchen was good or bad. However, we once spent a month in a charming apartment in Alsace, which unfortunately was not equipped with an oven. (Michelle cried when she discovered that. We’ve asked about ovens ever since, which must make potential landlords scratch their heads.) While we know enough now to bring our own knives, we more often than not find many obstacles to cooking ambitious meals. With odd-sized pans, scratched skillets, missing gadgets and a general bent towards tourists who mostly are eating out, our holiday kitchens have given us a sense for simple recipes that don’t rely on fancy equipment or utensils.
This year’s kitchen wasn’t the worst we’ve seen, but it did present some problems. (Why would a silverware drawer hold innumerable spoons and multiple knives but only four forks?) Michelle surpassed the rental kitchen’s limitations many times, producing a lovely steak and ale pie and several desserts along with this simple, delicious lamb recipe. When we first made it in our Alnmouth kitchen, we were a bit fearful of the long cooking time and high temperature. However, we have found that while the meat becomes totally brown throughout, it remains amazingly tender and juicy, with the creamy sauce and its mustardy bite making a lovely condiment. Best of all, besides the ingredients it requires only one pan, one pot and an oven. (We apologize to those renting our old flat in Eguisheim.)
(adapted from Delia Online) Meat: Sauce: Put lamb chops in a shallow roasting pan, tucking onion slices under and around them. Season with salt and pepper and bring meat to room temperature. Place a rack at the highest level in the oven and preheat to 400° F. Place meat in oven and cook for about 45 minutes. While meat is cooking, make sauce: Melt butter in a small saucepan, then add onions and some salt. Cook over over low heat for about 5 minutes. While onion is cooking, bruise rosemary leaves with a mortar and pestle, then chop finely and, along with the garlic, add to the onion in the saucepan. Continue to cook slowly, uncovered, for about 15 minutes more. Add flour, stirring with a wooden spoon until smooth, then gradually add milk and stock, stirring well. Continue to cook, stirring, until thickened. Blend with an immersion blender (optional). Season with salt and pepper to taste. Stir in a splash of cream and the mustard. Cover to keep warm. Serve the chops with the sauce poured over.OVEN-BAKED LAMB CHOPS WITH ONION AND ROSEMARY SAUCE
Filed under: England, Food, Lamb, Recipes, Vacation
