Lamb Chops Recipe

Prepare lamb

Pat the lamb chops dry with paper towel. Trim excess fat if desired, leaving a thin fat edge for flavour.

Make marinade

In a bowl combine olive oil, minced garlic, dried Italian herbs, lemon juice, sea salt and black pepper. Stir to emulsify.

Coat chops evenly with the marinade, massaging it into both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. If short on time, let sit 10–15 minutes at room temperature before cooking.

Bring to room temperature

Remove chops from fridge 20 minutes before cooking so they come closer to room temperature for even cooking.

Cook

Heat a heavy skillet or grill pan over medium-high heat until hot. Add a little oil or directly lay chops on a well-heated grill. For 2 cm (about 3/4") thick chops: sear 3–4 minutes per side for medium-rare (internal temp ~57°C / 135°F). For medium, cook 4–5 minutes per side. During the last minute of cooking, add the butter to the pan and spoon melted butter over the chops (baste) to finish and add gloss.

Rest

Transfer lamb to a plate, loosely tent with foil and rest for 5 minutes before serving so juices redistribute.

Prepare vegetables

Place shredded cabbage, grated carrot and thinly sliced red onion in a large bowl.

Make dressing

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to combine. Taste and adjust seasoning with extra salt, pepper or a splash more vinegar if desired. Chill in the refrigerator for 10–15 minutes to mellow flavours.

Warm sauce (optional)

If you prefer warm sweet chilli sauce, gently warm it in a small saucepan or microwave for 20–30 seconds. Do not boil.

Plate: Arrange 2 lamb chops per serving (adjust if serving 10) beside a generous portion of cole slaw. Spoon sweet chilli sauce into a small ramekin or drizzle a little over the chops. Garnish with chopped parsley and serve with lemon wedges to squeeze over the lamb.