Lamb chops were always a big treat when I was growing up. They’re not the cheapest cut of meat so they’re still a treat today so when I buy them I want to cook them well. The trick with lamb chops is that you want to keep the meat moist but render away as much fat as possible to give you those yummy crispy bits. The best way to get this result is by putting them under or on a hot grill. I have an indoor BBQ grill that is fantastic for chops but as most people don’t have one I’m sharing my regular grill method.
4 lamb chops
5 cloves of garlic
1/2 large red chilli
1/2 tsp salt
1 tbsp olive oil
handful of flat leaf parsley
- Peel and chop the garlic then chop the chilli and put them into a mortar bowl along with the salt, olive oil and half the parsley. Grind the ingredients together with the pestle. Put the chops into a bowl then pour over the garlic mix and rub into the meat. Leave for 10 minutes.
- Pre-heat the grill to 220°C, don’t put the chops under a cold grill. Place the chops onto a grill rack (leaving pieces of garlic in the bowl) then pour the marinade into a small saucepan and gently heat the marinade until you can smell the garlic.
- Cook the chops under the hot grill for 6 minutes then turn and cook for 3 minutes then allow to rest for 2 minutes. Chop the remaining parsley and add to the marinade then spoon over the rested chops and squeeze over with lemon juice.