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!
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.