What to do with a shit load of herbs?

Chomp- Blog. Yum Yum.

In my last posting I talked up growing your own herbs. At this time of year they grow so fast, it's sometimes difficult to know what to do with them all. The above pictured casserolle uses an absolute shit load.

Look, straight up. If you don't have access to lots of fresh herbs don't attempt this one. For one. Dryed herbs suck, and you'll need bucket loads to get the flavor right in this meal. Secondly, to buy the herbs required for this dish fresh. Well, you'd have to bre a dickhead! So, if you got your shit together and are plucking your herbs fresh, Lets rock.

Ingredents:

6 Forquarter lamb chops.

1 large brown onion.

6 cloves of garlic.

4 large carrots.

1lt of beef stock.

5 medium potatoes for mash.

3 tbl spoons fresh choped tyme.

2 & 1/2 tbl spoons of fresh choped rosemary.

1/2 tbl spoon of fresh choped marjoram.

1/2 tbl spoon of fresh choped parsley.

2 tbl spoons of fresh choped of spring onions.

1/2 tbl spoon of fresh cracked pepper.

1/2 tbl spoon of quality salt flakes.

Flour to thicken.

Olive oil.

Method:

In a large heavy based oven proof pot, gently fry off the lamb in a little oil untill just cooked, remove. Deglasse the pot with the finely choped onion and sliced carrot. Add the finly chopped garlic, keep it moveing for about 45 seconds befor addind a dusting of flour. Mix in the flour and add the beef stock, finnish the deglasse, bring to the boil, reduce to a simmer. After about 15 minutes of reduction, cover and place into a preheated oven at 190c for about 2 & 1/2 hours.

As it comes time to get the pot out of the oven. Smash the spuds adding the parsley and spring onions, a little bit of butter wont hurt em either.

Method:

Make a bed of mash heap some up the side, ladle some sauce from the casserole on top, then some meat and more sauce..... Yum.