Minty Manx Lamb Chops With Rosemary |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 6 |
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The combination of these flavours come together to make a really mouth watering treat. Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours By gourmetshark on . Ingredients:
6 lamb chops |
2 table spoons of chopped fresh rosemary |
8 chopped fresh mint leaves |
2 tablespoons fresh lemon juice or 2 tablespoons lime juice |
1 tablespoon grated lemons or 1 tablespoon lime zest |
2 peeled garlic cloves |
1 glug olive oil or 1 vegetable oil |
1 good pinch salt and pepper |
Directions:
1. Whizz all the above ingredients together except the lamb chops or mash them up using a mortar and pestel until its nice paste.
2. In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours.
3. Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking.
4. Get a frying pan or griddle pan and get this really really hot, the hotter the better.
5. Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.).
6. Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale.
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