Olive and Rosemary Lamb Chops
Another classic combination: lamb chops with pan juices made with olives, olive oil and rosemary. These are what I call sunshine flavours – fantastic. I’m quite happy having my lamb well-done, as long as the fat is cooked.
- Recipe serves4
- Preparation Time15 min
- Cooking Time15 min
Ingredients
- 2 Knorr Lamb Stock Cubes
- 1tsp olive oil, plus a bit extra to drizzle
- 8 lamb chops
- 12 black olives (with stones)
- 2 sprigs of fresh rosemary, stalks removed
- 200ml water
- Fresh thyme and parsley to garnish
Method
- Crush a Knorr Lamb Stock Cube and mix it into a paste with a teaspoon of olive oil; spread evenly over all sides of the chops.
- Add a little oil to a frying pan and add the chops, fat side down and place on the hob to gently render and cook the fat slowly, so that it caramelises.
- Slice ‘petals’ off the olives around the stone (3–4 per olive).
- Once the fat has caramelised, fry the chops on both sides for 10 minutes or until cooked to your liking.
- Remove the chops and place onto a warmed plate. Add the water to the pan to deglaze and crumble in the remaining Knorr Lamb Stock Cube.
- Add the lamb juices that have collected on the plate with the rosemary and olives and drizzle with olive oil.
- Put the chops in a bowl, pour over the juice and garnish with soft thyme and parsley.
- Did you know that fresh herbs can be frozen? Simply give them a wash and freeze in a sealed bag or container. When you come to use them simply crumble straight into sauces, rather than as a garnish or in a salad as they tend to be damp once defrosted. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
