Impress your better half with this quick, bedazzling dinner.

Oliver Rowe
He’s TV’s urban chef, hunting for ingredients that are accessible from the London Tube system, but Rowe’s more than just a celebrity. A chef for over a decade, his London-based restaurant Konstam is being lapped up by food critics. “This recipe’s quick, easy and the flavours are sophisticated,” he says. “Use locally-sourced British lamb – the easiest way to check supermarket meat is by looking for the Quality Standard Mark – and you’ll find the turnips in most food shops and supermarkets.”

 

Lamb Chops: Serves 4

Preparation time: 10 mins
Cooking time: Under 30 mins

INGREDIENTS
8 lean lamb chops
20 baby turnips (keep whole or cut into halves if you prefer)
Salt and black pepper
5tbsp olive oil
12 garlic cloves, unpeeled
25g unsalted butter

Shallot vinaigrette:
4 shallots, finely diced
3tbsp olive oil
1tsp runny honey
2tbsp red wine vinegar
3 sprigs of marjoram leaves, roughly chopped

Rocket salad:
250g rocket leaves
1tbsp lemon juice

METHOD
“Preheat the oven to 220°C/gas mark 7. Put the turnips in a mixing bowl, season and toss in olive oil. Scatter over a baking tray with the garlic cloves and the butter, then roast for 10-15 mins. Keep warm in a covered dish.

“Season the lamb with the salt and pepper. Cook under a medium grill for 5 mins (for medium rare), turning occasionally. Transfer to a warm plate, cover and set aside. “Next for the vinaigrette. This is very simple – you just combine all the ingredients in a small bowl. “Now toss the rocket in the lemon juice and divide it between the plates with the turnips and chops. Spoon the vinaigrette over the lamb and serve immediately.”

SUGGESTIONS
“Make sure your griddle or grill is preheated. Lamb doesn’t take long to cook and it’s done when it’s coloured on the outside, but still squidgy when you poke it. Don’t be scared of it being pink inside, that’s the way it should be.” “To ensure the lamb’s adequately moist, always make sure you use enough oil when cooking it. Five tablespoons-worth (75ml), as recommended here, should suffice.”

“When you put the vegetables in the oven make sure it’s at the correct temperature. Stir them now and again so they keep the oil on them and colour well.”
See www.beefyandlamby.co.uk for more tips.

Food 101: Indispensable kitchen tips...

Add delicate herbs such as parsley, basil and coriander at the end of cooking to avoid them losing flavour.
When preparing ribs, use a spoon to prise off the chewy membrane from the back, then grip it with a paper towel and pull away.
To prepare a new wok for cooking, heat it until it turns a bruised black colour.
Test the freshness of baking powder by putting one teaspoon in 1/3 cup of water. If the water doesn’t fizz, chuck it. It’s too old.
Salt the boiling water to stop eggs falling apart when poaching.
If soup is too salty add two large peeled potatoes to absorb it.
When cleaning your microwave, nuking a lemon for a minute helps remove grease.
Separate egg whites from yolks by pouring them through a funnel so the yolk gets stuck.