Lamb chops: easy to mess up, but easy to cook to perfection – if you know how. We've shared some simple steps to up your chop game at the link in our bio. We've served ours with Ottolenghi's sweet potato chips and a zingy mint yoghurt sauce for a mid-week meal.
1. Take your chops out of the fridge around an hour before you intend to cook them, so they have time to come up to room temperature.
2. Rub a little olive oil on your chops and season with some flaky sea salt and cracked pepper. You can add some other classic seasonings such as cumin at this point, but we are doing these straight up. Get your pan on and get it nice and hot.
3.Place your chops fat side down, holding all together in your hand, on the pan to render the fat out and get some nice caramelisation going. Cook for around 2 minutes.
4.Turn your chops on to their side and cook for around 2.5 minutes. Flip the chops and cook for a further 2.5 minutes until all sides are nicely browned.
5. Remove from the pan and allow to rest for around 5 minutes. Enjoy!
Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.