Name: Rosemary salted lamb chops with a minted pea dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: rosemary-flavoured salt 250g,lamb chops 8,olive oil 2T,Fresh mint, for garnish ,For the dressing: ,fresh green peas 150g,creme fraiche 250g,mint leaves, chopped 12,Cracked black pepper, to taste

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Baked marinated lamb chops

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes (plus 20 minutes if baking potato wedges)

Ingredients

8-12 lean lamb-rib chops
bay leaves (fresh if possible)
potato wedges, roasted, for serving
a mixed green salad, for serving

For the marinade, mix together

1/3 cup olive oil
½ t crushed chillies
1 t smoked paprika
1 t dried oregano
2 cloves garlic, crushed
½ cup dry red wine
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 230°C.
Trim any excess fat from the chops, then arrange in a single row in a baking dish and pour over the marinade.
Tuck a bay leaf under each chop and bake for 10 minutes, or until nicely browned and tender. Serve with potatoes and salad.
Cook’s note: A scattering of rosemary adds nice flavour to this dish and chicken pieces are a good substitute for lamb – just increase your baking time to about half an hour.
Leftovers? Cook leftover chops with rice, crushed tomatoes, cut corn and stock for a meal-in-one pot.
Per serving: 2436.9 KJ, 25.3 g protein, 39.4 g fat, 22.8 g carbs

TASTE’s take:
Full of flavour with a robust marinade, this recipe provides a blissfully easy way of dealing with chops.

This is a test recipe

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Baked marinated lamb chops

Baked marinated lamb chops

Ingredients

Method