Turkish Lamb Chops
Serves
4
Calories
287 per portion
Ingredients
4 x bone-in lamb chops (approx 140g each)
2 tsps avocado oil or butter
for the marinade:
2 tbsps olive oil
2 tbsps fresh lemon juice
1 tbsp lemon zest (use an unwaxed lemon), finely grated
1 tsp dried rosemary
½ tsp dried red chilli flakes
1 tsp dried oregano
½ tsp dried thyme
¼ tsp ground black pepper
½ tsp sea salt
How To
Remove the lamb chops from the refrigerator and place them in a baking dish in a single layer.
Place the the marinade ingredients in a small bowl and stir well. Pour over the lamb chops and spread with a spoon, to cover all over.
Leave to marinate at room temperature for 30 minutes, if you are ready to cook them soon.
Alternatively, refrigerate for up to 3 hours then rest at room temperate for 30 minutes before serving.
Heat a cast-iron skillet over a medium-high flame. Add the oil/butter and heat for 30 seconds.
Place the chops in the pan on their sides, fat side down. Fry for 2 minutes.
Place the lamb chops flat in the pan. Reduce the flame to medium and fry for 2-3 minutes each side, or until cooked to your liking.
Cover with foil and rest for 2-3 minutes before serving.
Store any leftovers in an airtight container and refrigerate for up to 3 days.