When a TV Commercial Tells You What to Have for Dinner
Remember this ad gracing your telly circa mid-September?
Voiceover: “Feel like lamb chops?”
Uh, yep! Especially with the shot of beautifully caramelised lamb chops taking up my TV screen!
Voiceover: “Then chop chop to our shop for this lot of chops.”
Ok, bit cringeworthy, sure but I’ll bet you’ve remembered the ad. And for sure, it got me heading into my local supermarket like all the other sheeple for a pack of new season spring lamb chops. Oh wait, the price.
Voiceover: “ … because the price per kilo, has dropped to $14 a pop. I’ll stop.”
Yessss, I do love a price drop. (Now I’m at it!)
Basically, I love my lamb. I enjoy a good Sunday roast with all the trimmings, a hearty forequarter chop on the barbie, a superb moussaka or shepherd’s pie and of course, let’s not look past those exquisite little frenched cutlets. They’re so expensive and so divine that they’re almost a guilty pleasure, aren’t they?
Anyway, when my local supermarket announced their $14 per kilo lamb loin chops, I couldn’t resist. I was in the mood for some Thai flavours so I pulled out a jar of Latasha’s Kitchen Thai Green Curry Paste. Not every curry has to be made with diced meat and lashings of coconut cream. In fact, I was looking forward to gnawing the lamb from around the bones and licking my fingers clean so this was perfect.
True to promise, when I walked into the store there was the lamb, a beautiful 6-pack for less than $9. First thing I did when I got them home was brush them with the curry paste. I let them absorb all the rich flavours for a couple of hours in the fridge then I popped them in a hot frypan. As is usual for me, I threw in whatever vegies took my fancy – in this case, some potato, red capsicum and a cob of fresh corn – and waited for the magic to happen. Normally, I boil or steam corn cobs but I didn’t want to wash another pot so I just threw it in there with everything else. The great thing about corn is if it’s nice and fresh and juicy, it doesn’t even need to be cooked. But in the frypan, it picked up those “gnarly bits” as Jamie Oliver would say and didn’t even need any butter.
- Keep your eyes and ears open and be inspired by the messages around you.
- Use ingredients you already have on hand as flavour additions.
- Go for three vegetables of different colours and textures for better variety and nutrition.
- Explore different ways of cooking ingredients you use often, such as putting the corn in the frypan.
Lamb Loin Chops with Thai Green Flavours
This couldn’t be simpler! And it’s a one-pan meal too so your washing-up isn’t going to be a chore. I made what I would think is fine for two people for a small meal each but obviously, go for your life and add as much as you want … more lamb, more vegies, whatever satisfies you.
Ingredients (Serves 2)
- 2 tsp oil (olive or coconut)
- 4 lamb loin chops
- 1 tbsp Latasha’s Kitchen Thai Green Curry Paste
- 1 large potato, cut into chips
- ½ red capsicum, cut into strips
- ½ cob of corn per person
- Brush both sides of the lamb chops with Latasha’s Kitchen Thai Green Curry Paste and leave for at least half an hour to absorb flavours.
- Add oil to a fry pan, heat to hot then add the lamb chops and, not long after, the potatoes. Keep turning the potatoes to ensure they cook evenly.
- Turn the lamb chops when they reach desired doneness. Add the capsicum strips and corn.
- When everything is cooked as you like it, transfer to plates.
The lamb will be tender, juicy and brimming with Thai flavours! Let the meat rest for a couple of minutes before tucking in so it will be at its best.
- Use other cuts of lamb such as forequarter chops or frenched cutlets.
- Try Latasha’s Kitchen Thai Red Curry Paste instead for more heat.
- Cook on the barbecue instead of the stove.
- Serve with peas, noodles and lime wedges.
Spring is always the best time for lamb because it’s sweet and tender. Next time you’re expecting visitors for lunch or dinner, impress them with the added flavour dimensions delivered by a Latasha’s Kitchen product.