LAMB CHOPS

Tender Lamb Chops

Excellent lamb cutlets recipe!

I urge you to consider eating lamb, whether you decide to grill them or sear them in a cast iron. Lamb is a great source of iron, vitamin B and healthy protein. Is also lean, tender and delicious!

Don’t get intimated by making a full rack of lamb, just by cutting the lamb into individual lamb chop, it makes them much easier to cook.

WHAT YOU NEED

4 to 6 Lamb chops 

Olive oil for brushing or rubbing

Freshly ground pepper 

Sea salt

• Garnish

3-4 Pickled pearl onions cut in half

2 Tablespoon Harissa sauce

1 Handfull Crumble Feta 

Flat-leaf parsley chopped

2-4 Fresh Lavender springs (Optional)

Extra virgin olive oil

HOW TO MAKE IT

Preaheat grill. 

Pat lamb chops dry with paper towels. Season each cutlet with freshly ground pepper, salt and brush with olive oil on both sides. 

Place your cutlets on the hot grill and cook for 2-3 minutes on each side.

Remove from grill and allow to rest for 3-5 minutes.

When you are ready to serve, simply spoon harissa sauce on the plate, place the lamb on top. Arrange pearl onions, feta, lavender. Sprinkle parsley and drizzle some extra virgin olive oil.

Enjoy!

NOTE 

• No grill? No problem. Pre-heat a cast-iron/stainless steel pan over high heat. 

• When removing from fridge, let the lamb chops sit at room temperature for approximately 30 minutes before cooking.

• Serve with mashed potatoes or salads.