Lamb chops were a fixture on the menu when I was a kid … I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another try. They’re like tiny T-bone steaks and just delicious dressed up with this simple herb marinade. For something special, enjoy them with d’Arenberg’s The Coppermine Road, a lovely soft cabernet sauvignon from McLaren Vale.
- 8 lamb loin chops (about 1kg)
- ⅓ cup extra virgin olive oil
- 2 tablespoons oregano leaves, roughly chopped
- 1 clove garlic, crushed
- Salt flakes, to taste
- Rosemary Potatoes, for serving
- Cucumber, Fetta & Tomato Salad, for serving
- Toss chops with oil, oregano, garlic and salt and set aside for an hour at room temperature or cover and refrigerate for a few hours (bring back to room temperature before cooking).
- Heat a barbecue or char-grill pan on high.
- Cook chops for a couple of minutes on their fatty edge with the fat stretched out in contact with the pan to crisp it up.
- Roll the fat strip back around the chops and cook for about 3 minutes each side for medium-rare, or until cooked to your liking.
- Remove from heat and set aside in a warm place for a few minutes.
- Serve with Rosemary Potatoes and Cucumber, Sheep Cheese & Tomato Salad.