Pan Roasted Lamb Chops
Right. I’m now ready to share my favourite lamb chop recipe. This is a bit of an amalgam of dishes I’ve made over the years, sometimes with added root vegetables, sometimes with pork, and with various herbs and flavours.
Seems to have its roots in the Mediterranean, but what could be more local? This one is flexible, quick, simple and delicious. Starts on the stove and ends in the oven. Made perfect with the addition of some crispy fried potatoes, a tomato and onion salad and a nice glass of Yarrh Shiraz or Sangiovese.
- 4-6 chump or loin chops
- Olive oil
- Freshly ground black pepper
- 3-4 cloves garlic, roughly chopped
- Fresh or dried oregano, chopped, or a few rosemary springs
- 1 lemon, juiced
Preheat the oven to 200°C, then rub the chops with salt (rest for an hour or so if you have time). Heat a small amount of olive oil in an oven ready pan (eg small paella pan or similar) and brown the chops to your liking over medium-high heat. Turn the chops, sprinkle with pepper, chopped garlic, chopped herbs and the all important lemon juice, then put them in the oven for 5-10 minutes, depending on their thickness and your liking. Rest for 5-10 minutes then eat with gusto!
Food and Wine,
The Tin Shed