Marinated Foula Lamb chops on a bed of cheesy spinach with rhubarb and red wine sauce

Ingredients

• Foula lamb chops
• Shetland salt & freshly ground black pepper
• Olive oil, for frying
• Cornflour
• Shetland Farm Dairies double cream
• Mozzarella cheese
• Homemade rhubarb jam
• Red wine
• Shetland Farm Dairies butter
• 1/2 tsp Bisto gravy powder

Method

1. Marinade the lamb chops overnight in the fridge with salt, pepper, olive oil and a small amount of cornflour.
2. Fry the lamb chops over a medium heat.
3. Blanche the spinach and squeeze to remove all the water.
4. Make a white sauce using double cream, season with salt and pepper and add grated mozzarella cheese.
5. Mix the sauce and the spinach together.
6. To prepare the red wine sauce, combine a heaped tablespoonful of rhubarb jam with a good dash of red wine and a small knob of butter. Season with salt and pepper and add the Bisto.