Garlic and herb lamb chops Alisha Bhanji
Lamb can often be fatty, but this recipe uses lean lamb chops with the excess fat trimmed off. To make them healthier, you could dry-fry them in a non-stick pan and then finish them off in the oven covered in foil. That way you won't need to add any oil, as the chops will stay naturally moist. Remember to rest the meat after cooking to ensure it's tender and juicy on serving.
550g (4) lamb loin chops
½ tsp salt
½ tsp black pepper
1 sprig fresh rosemary
2 sprigs fresh thyme
1 clove garlic, crushed
2 tbsp rapeseed oil
What does this chart mean?
- Saturated fat4.6g
- Trans fat0.3g
- Sugars (Total)0.0g
- Vitamin A10.0RAE
- Vitamin C7.0mg
- Vitamin D0.1mcg
- Vitamin B122.6mcg
1. Trim any excess fat off the lamb chops.
2. Lightly brush the lamb chops with some of the oil and season with the salt and pepper.
3. Heat a frying or griddle pan over a high heat. Place the chops in the pan and sear each side for 3-4 minutes.
4. Remove the chops from the pan and place on to an oven proof tray.
5. Remove the leaves from the rosemary and thyme, and finely chop.
6. Mix the herbs with the garlic and remaining oil.
7. Preheat the oven to 190C/375F/Gas 5.
8. Sprinkle the mixture over the lamb chops, and place in the oven.
9. Bake for 7 minutes. Remove the chops from the oven and allow to rest for 5 minutes before serving.