Roasted Lambchops with Buttered Veggies

Preparing the lamb chops:

• lamb chops, cuci bersih and pat dry
• buttermilk, 1-2 cups
• honey, 1-2 tbsp
• garlic, 3-4 cloves, chopped
• ground black pepper, 1/2 tsp
• herbs (either rosemary, basil or oregano)
  

1. Mix all the ingredients together, keep it in the fridge and marinate for at least 3 hours (I prefer overnight)
2. Preheat oven to 150-180 C.
3. Transfer the lamb chops with a little bit of the marinade onto a roasting pan, season with salt and a little bit more pepper
   
4. Roast until meat is tender
5. Set aside the cooked lamb chops. Do not discard the 'fats'. Will be used to make the gravy later on
   

To make the gravy:

• 'Fats' from roasting the chops
• All-purpose flour
• Cream (any cream will do)
• Butter
• salt and pepper to taste

1. Combine the fats and flour (about 2 tbsp), cook on medium heat, stirring occasionally
2. Add cream and butter (2-3 tsp)
3. Season with salt and pepper

To make buttered veggies:

• your choice of veggies (asparagus, baby corn, carrot, cauliflower, broccoli, snowpeas, mushroom etc)

1. Veggies such as carrot, cauliflower and broccoli takes longer to cook, so I recommend steaming them first
2. Melt butter in a saucepan, add salt to taste and then saute the veggies until cook
3. Done!

*** Best eaten with classic mashed potatoes