Char-grilled Lamb chops with pumpkin and pea frittata

THIS VALENTINES DAY, NOTHING SAYS LOVE LIKE LAMB

This Valentines Day, forget the conventional gift of expensive perfume and ditch the chaos of overcrowded dining. Break the stereotypes and woo your lover in the seclusion of your own home with the seductive scent of Lamb.

An evocative fragrance inspired by love, the aroma of home-cooked Lamb is the unexpected gift that reveals the true romantic within. Let the succulent flavours and intoxicating essence tantalise the tastebuds; to get you and your partner sizzling beyond the kitchen!

Get the pulse racing with Char-grilled Lamb chops with pumpkin and pea frittata or indulge in a luscious Roast rack of Lamb with sweet pea crust and pumpkin aioli.

If its a casual affair you prefer, grab a picnic rug and head to inspiration point for mouth-watering Lamb patties with pitta bread, hummus and tabouli.

One thing is for certain - these deliciously tempting Lamb dishes will have your object of desire coming back for a second serving this Valentines Day!

Char-grilled Lamb chops with pumpkin and pea frittata

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 2

Ingredients
6 Lamb loin chops
2 tsp oil
roasted tomatoes and gravy to serve (optional)
Pumpkin and pea frittata
200g peeled pumpkin, cut into 1.5cm cubes
2 tbsp flour
4 eggs
1 cup milk
¼ cup grated parmesan
¼ cup frozen peas, defrosted

1. Brush the Lamb chops lightly with oil. Preheat the char-grill pan to hot before adding the Lamb.

2. Cook one side until the first sign of moisture appears on the top side. Turn and cook for a further 2-3 minutes for medium or until desired degree of doneness.

3. Remove Lamb from char-grill pan, loosely cover with foil and rest for 2 minutes before serving. To serve, cut the frittata into wedges and serve with the chops. Accompany with roasted tomatoes and gravy if desired.

To make frittata: preheat the oven to 200°C. Line the base of a 20cm round oven-proof dish with non-stick baking paper. Steam or microwave the pumpkin until tender. Place the flour into a large bowl, whisk in the eggs until smooth. Stir in the milk and parmesan, fold through the cooked pumpkin and peas. Season with salt and black pepper. Pour into the prepared dish and bake in the oven for 30-35 minutes or until puffed and golden.

OTHER RECIPES

Roast Rack of Lamb with sweet pea crust and pumpkin aioli - www.femail.com.au/roast-rack-of-lamb.htm
Lamb patties with pita bread, hummus and tabouli - www.femail.com.au/lamb-patties-with-pita-bread.htm
Char-grilled Lamb chops with pumpkin and pea frittata - www.femail.com.au/chargrilled-lamb-chops.htm