Humble Fare

Cooking gourmet style meals are great when you have all the time in the world, but when you're a busy working wife and mother, getting food into tummies, as quick as possible, is more often than not your biggest priority. Usually (for me) this is paired with completing an assignment, that my 14 year old should have handed in yesterday!

This simple meal of roasted vegetables, with grilled rosemary chops is perfect for those days when standing in the kitchen is simply out of the question. You just get the vegetables in a hot oven for about an hour. You then put the chops in to cook, about 15 minutes before the vegetables are done. It only takes 2 quick trips into the kitchen and it's done!


Low Fat Roasted Vegetables

2 0r 3 Red Onions quartered (keep the root intact so it does not fall apart)
Butternut pieces (as much as you need to feed your clan)
1 Red or Green Pepper (or both )
2 Sprigs Rosemary
1 Chicken Stock Cube
A little water

Put all the ingredients into your baking pan and finely crumble the stock cube over the top.
Stick pieces of rosemary all around the vegetables.
I use about 25ml water just to start the cooking, but you can use olive oil if you're not watching your fat intake.
Roast for about 1 hour at 200 -220 degrees.


Grilled Lambs Chops

2 Chops per portion (or more for bigger eaters)
Fresh Rosemary
Coarse Sea Salt
Zest of 1/2 a lemon (more if you have lots of chops)
Little olive oil to lubricate

Pound all the above ingredients together to form a paste.
Massage into the chops.
Grill in very hot oven (or over coals) for 15 minutes.

Serve with the roasted vegetables and some mash.
Simple home style cooking, with absolutely no fuss at all.