I’m not brilliant at frying meat or fish. I’m ok with anything that goes in the oven but on the hob I tend mess things up. My mum brought me some lamb chops and this is how she cooks them! Lexie loves chops especially when she’s teething (something to gnaw on!). We are having them with butternut squash and feta salad but we usually have mash or chips with salad. They also go well with puy lentil, goats cheese and beetroot salad.
Griddled lamb chops
Prep time: 5 mins
Cooking time: 10 mins
- Lamb chops
- Olive oil
- Salt and pepper
Put the chops in a bowl add some olive oil, salt and pepper covering both sides.
Get your griddle pan (or regular pan but the heavier the bottom the better) and heat it up so it’s really hot – smoking hot. Add the chops and let them sizzle away. After a couple of minutes check the underside, if it’s nice and brown turn the chops over.
Blast for another couple of minutes, the heat should still be high. I like my chops rare and very pink so, depending on size of chops, they only need 2 – 3 minutes each side. My mum overcooks her chops because she likes the fat to be all crispy – she does 4-5 minutes each side and more if they are fatties. Once done pop on a warm plate and leave for a few minutes to rest before serving.