Chops ingredients

  • 8 lamb chops
  • 4 tablespoons of olive oil
  • 1 sprig of rosemary
  • 1 teaspoon coarsely ground sea salt
  • 1/2 teaspoon freshly ground black pepper

For the chop sauce:

  • 4 tablespoons of olive oil
  • 1 clove of garlic
  • 1 grated lemon peel
  • 4 sprigs of parsley
  • 4 sprigs of fresh coriander


  • Take the lamb chops into a deep mixing bowl.
  • Mix with olive oil, rosemary and freshly ground black pepper.
  • Sprinkle sea salt on the cutlets marinated at room temperature, then seal them in a preheated cast iron pan and over high heat for 2-3 minutes.
  • Place the cutlets with a crust on the outside and sealed, side by side in the preheated hot baking dish.
  • Bake in a preheated oven at 170-180 degrees for 10-12 minutes and bring to the cooking rate that suits your taste.
  • For the sauce you will use during optional service;¬†Finely chop the cleaned fresh coriander and parsley leaves.
  • Mix with the addition of grated lemon peel, garlic and olive oil.

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