Sunday, August 16, 2009
Jonas Colting’s Lamb Chops In Garlic And Thyme With Oven-Baked Root Vegetables
Jonas Colting, winner of the 2007 Ultraman World Championships, released a cookbook in his native Sweden that will make its way to this side of the Atlantic soon. The English title is I Just Want to Look Good Naked, and it provides numerous healthy and hearty recipes to fulfill the nutritional needs of endurance athletes with delicious food. He follows an open-ended approach to cooking, preparing however much food he wants at the moment with whatever spices he wants then. We asked him to provide an estimate of his preferred spice balance to use as a starting point, but he suggests making this recipe first and foremost to suit your personal taste.
1 clove garlic per lamb chop, minced
1 stem of fresh thyme per lamb chop, chopped
A pinch of sea salt
A pinch of black pepper and white pepper
1 tablespoon butter
Olive oil to prevent sticking
Cut the vegetables into sticks and spread them on a baking sheet, toss with olive oil to prevent sticking, add sea salt and minced garlic. Bake in the oven at 425 degrees for 20 minutes.
Cook the lamb chops in a frying pan with some butter and get a nice color on both sides. Feel free to spice to your liking, but I use sea salt, black pepper, white pepper and freshly minced garlic. Mix in some fresh thyme at the last minute. When the vegetables have a nice color, take them out of the oven and serve them with the lamb chops.