A tasty dinner to please the whole family.
Ingredients
- 8 centre loin chops
- 50g butter
- A few sprigs of rosemary
- Light rapeseed oil
For the rye
- 200g rye
- Extra virgin rapeseed oil
- 1 Lemon, juiced
- Sea salt
- Bunch mint (2 tbsp chopped)
For the mussels
- 500g mussels
- 150ml dry cider
- 1 onion, diced
- A few sprigs of thyme
To garnish
- Mint oil
- Sea Salt
- Fresh Mint
Method
- Heat the cider with the onion and the thyme in a pot large enough to fit all the mussels. When it comes to the boil, add the mussels.
- Cover and cook until all the mussels open. When cool enough to handle, shell the mussels and reserve in their liquor.
- In a pot, cook the rye in salted water until tender. Season the rye with oil, salt and the lemon juice to taste. Add the mussels and the chopped mint.
- To cook the lamb, heat some oil in a large frying pan. Sear the lamb on both sides and then add the butter and the rosemary. Baste for a few minutes and then rest in a warm place.
- To serve, spoon the rye into the centre of each plate and then rest two chops on the top of the rye.
- Garnish with a mint oil, sea salt & fresh mint.
