Oh Baby Lamb Chops

Oh Baby, Lamb Chops
Oh Baby, Lamb Chops. This photo was taken by (and subject subsequently eaten by) the lovely Cheyne Tillier-Daly.

 

So recently it was Australia Day, which means sunshine, beer, and a BBQ. But as I’m in Germany, where it’s currently snowing and meat just doesn’t grow on trees like it does back home (…or something), I’ve got to say I’m jonesing hard for some carnivorous treats. Which got me thinking about one of my favourite summertime recipes: Oh Baby, Lamb Chops. These zesty beasts always leave me licking my fingers in bliss, because when meat it served on the bone – it’s best eaten like a famished Viking.

I love this recipe because it’s ridiculously quick and easy, but impressively tasty. It’s perfect to throw together for an easy-going, mezés-style summer meal and is wonderful alongside crusty bread and a crisp, simple salad.

Ingredients

Lamb chops

Minced garlic

Sea salt

1 Lemon

2-3 Spring Onions (sliced)

Method

You’ll need to get your fry-pan really hot for this, but while it’s warming up dollop a heaped teaspoon of minced garlic into the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

Once the pan is hot, place in your lamb chops (if it’s hot enough they should sizzle). Then, slice your spring onions all the way up, and discard the root. As the lamb chops cook, throw in about half of your sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of about half a lemon.

After around 3 minutes (depending on size of the chop) or when the  colour changes halfway, flip them over and leave for another 2-3 minutes.

Once cooked, place the chops and all the goodness of garlic and cooked spring onions on a plate and again, sprinkle with a pinch of sea salt and a squeeze of a of lemon. Throw over the remaining spring onions, serve and enjoy!

Seriously, I would launch a thousand ships for some of this right now. Where’s my hurstwic?!

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