Mint & Herb Lamb Chops with Eggplant

It’s a cold and rainy London evening, I have the house to myself, and lit some candles. Then, I had this insane craving for meat today, and needed to eat something that wasn’t chicken or minced beef. (These are staples in our household… my sister isn’t that adventurous). I still had these beautiful lamb chops in the freezer, and a mint plant in my garden to compliment it perfectly. I honestly don’t think there is a better combination with lamb than mint. It’s so refreshing, yet subtle enough to not overpower the dish. To add to it, I still had an eggplant, which I grilled for an additional smoky flavor. It is a very simple dish to make, but so delicious.



– Lamb Chops (at room temperature)

– Olive Oil

– Fresh Mint

– Fresh Coriander & Parsley

– Salt & Pepper

– Eggplant


Marinate the meat in olive oil and the herbs

– For best results, I suggest marinating the lamb chops for 3-4 hours before cooking. This will make them nice and tender. Simply chop the fresh mint, coriander and parsley, and rub onto the meat with olive oil. Add some salt and pepper, and leave to marinate.

– To prepare the eggplant, slice into rounds and place onto a plate. Sprinkle some salt over the eggplant and leave it to rest for about 15 minutes.

– Add some olive oil to a grill pan, and bring to a medium-high heat. Grill the eggplant to your preference. Personally I like really dark eggplant, to the point that it almost looks burned (my mom would agree on this). This way, the eggplant is crispy on the outside, yet beautifully soft on the inside. This may take around 15 minutes.

– Grill the lamb chops until they are browned, this should be around 10 minutes on a medium heat. Personally I don’t like rare lamb meat, so you might have to adjust the cooking time for your taste. Leave the lamb to rest for a few minutes before serving. Add rice or potatoes, and sit back and enjoy.

XO Kim

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Monday: Gluten Free Week

DSC_7055 copyIt’s Gluten Free Week!

We have put together a selection of gluten-free foods, from snacks to cupboard staples that may benefit some of you guys out there. Although we are based in London, many of these products can be found in countries around the world, or in webshops. Products such as Schär can be found in countries such as Germany and Holland as well. These are some of my sister’s favorite products to use. Although there are more accessible products out there, many of them have corn flour in them (which she is intolerant to as well), so these are some great alternatives. Most of these products can be found in Tesco or in Sainsbury’s. Additionally, Marks and Spencer has a great new rage of gluten-free products, which also include my sisters favorite products at the moment- cheese puffs (they are yummy!). If you know of any other products that are good to use, please do let me know 🙂

Doves Farm Gluten & Wheat Free White Bread Flour Blend

Doves Farm Gluten Free Organic Pasta from Brown Rice

Doves Farm Organic Gluten Free Brown Rice Penne Pasta (500g)

Nairn’s Gluten Free Oatcakes

Nairn’s Gluten Free Biscuit Breaks Chocolate Chip

Nakd Bars Cocoa Delight

Yummy Earth Organic Candy Drops – Pomegranate Pucker

YumEarth Organic Pomegranate Pucker Drops, 3.3 Ounce Pouches (Pack of 6)

Schär Salinis – pretzels

Orgran Super Grains- Multigrain Crumbs with Quinoa

XO Kim


Gluten Free Herb Crackers

These herb crackers are a fantastic snack or even breakfast cracker, that are easy to make, keep well, and can be carried around easily. The problem with gluten free bread or crackers is that it usually falls apart quickly, its dry, tasteless, crumbles when you take it with you… just a disaster. So we tried making these crackers to see how they would hold up. Miraculously they don’t fall apart, and they actually taste good! My sister has carried them around in her bag whilst travelling, and they still looked and tasted great. Great with cheese or dips, they are so versatile!


  • 200 grams fine almond flour
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • (or any other dried herbs you desire)
  • a good amount of sea salt and pepper (to balance out the sweetness of the almond flour)
  • 2 tbsp extra virgin olive oil
  • 4 tbsp of water


Preheat your oven to 150°C

In a bowl, stir together all the dry ingredients until fully incorporated.

In a separate bowl, mix together the water and the olive oil. Make sure this is very well mixed together. Add the water and olive oil mixture to the dry ingredients and knead it well into a firm dough ball.

Place a piece of baking paper on your kitchen counter, place the dough ball on the baking paper, and then add another sheet of baking paper on top of the dough ball. Now using a rolling pin, roll the dough out between the sheets of baking paper. Do this until it is around 3-4mm thick.

Place the baking sheets with dough on a baking tray and remove the top sheet. Using a knife, cut desired squares in the dough (5 x 5cm). Place in the oven and bake for around 15-20minutes, keep an eye on it to make sure it doesn’t crisp up too quickly. If the crackers are not salty enough, you can always sprinkle some more salt of it at the end.

XO Kim