4 loin lamb chops
1 small onion
15 ml (1 tbls) mustard powder
30 ml (2 tbls) grated Parmesan cheese
30 ml (2 tbls) natural (plain) yogurt
1 bunch Watercress (salad cress)
1 small onion
15 ml (1 tbls) mustard powder
30 ml (2 tbls) grated Parmesan cheese
30 ml (2 tbls) natural (plain) yogurt
1 bunch Watercress (salad cress)
method
1. Heat the oven to gas mark 7/220°C (425°F).
2. Peel and finely grate the onion.
3. Put it into a bowl and mix in the dry mustard, cheese and yogurt.
4. Put the chops on a rack in a roasting tin (pan) and spread the mustard mixture over the top.
5. Put them into the oven for 45 minutes.
6. Put them on a warm serving dish and garnish them with watercress.
2. Peel and finely grate the onion.
3. Put it into a bowl and mix in the dry mustard, cheese and yogurt.
4. Put the chops on a rack in a roasting tin (pan) and spread the mustard mixture over the top.
5. Put them into the oven for 45 minutes.
6. Put them on a warm serving dish and garnish them with watercress.
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