Chops

I was the cook this evening and so the meal was simple without much cutting and few spices. The spring clean of the freezer had turned up some lamb chops that had long past their use by date. Things left too long in the freezer dry out and these chops were a little desicatted - but still tasty. They were cooked on the new barbecue along with some onions.

They were served with baked potatoes (pontiacs baked for about 40 minutes), broad beans from Justine's garden and a salad of cucumber, tomatoes, and boiled egg. The dressing was Japanese vinegar, oil and garlic.

A selection of chutneys and mustards were available for the baked potatoes.