FRIDAY NIGHT WITH LAMB CHOPS AND POMMES DAUPHINOISE

Hi again. Today I finally finished writing a small guide about shopping in the Cotswolds.
To celebrate that it is finally Friday I will cook a nice meal tonight.
We will start with fennel salad and then have lamb chops with french potato gratin, Pommes Dauphinoise.
Serves 4

FENNEL SALAD (Insalata Bianca - white salad)

2 fennel hearts, finely sliced
the juice of 2 lemons
rind from 1 lemon
200 g mushrooms finely sliced
100 g Parmesan cheese, flaked
2 cloves of garlic, finely sliced
Olive oil
Parsley

Pour the lemon juice over the fennel and add the rind. Leave to "cook" for 30 minutes.
Mix in the mushrooms and garlic. Sprinkle with olive oil. Season with salt and pepper and finally chop some parsley and sprinkle on top. Nice and very healthy starter.

LAMB CHOPS

12 lamb chops

Marinate the chops in a mix of soya, red wine, honey and thyme, minimum 1 hour.

Fry och grill the chops to your liking

POMMES DAUPHINOISE

8 middle sized potatoes, finely sliced
500 ml whipping cream
5 garlic cloves, crushed
salt & pepper
1 tbsp Dijon mustard
grated nutmeg, optional

Heat the oven to 225 degrees Celsius
Butter an oven dish and spread out the potato slices. Mix the cream with the mustard and garlic and season to taste.
Pour the cream mix over the potatoes and cook in the oven for 45 minutes.