Moroccan spiced lamb chops absorb those wonderful earthy warm spices like cardamon and cinnamon. Harness Mediterranean flavours with garlic, lemon juice and parsley and even mint and serve with roast aubergine, peppers and courgette. Lamb chops lend themselves to various influences, allowing you to champion your favourite flavours. Just turn them in the middle of the cooking time to make sure they are evenly cooked. Then, cook them in a shallow roasting tin for around 20 minutes depending on how pink you like the meat and how crispy you want the skin. Once the chops have been marinated, allow them to come up to room temperature. If you're wondering how long it will be before you have your beautifully tender lamb chops on the table - the answer is not long. Cover and place in the fridge to marinate overnight.Place the lamb chops on top of the herbs and garlic before covering with some more olive oil.Rub some sprigs of thyme and rosemary between your hands to awaken the aromatic oils and place in the bottom of the dish.Pour a generous slug of olive oil into the base of a deep oven dish along with plenty of sliced garlic.Simply marinate them to your liking, allow them to come up to room temperature and take your pick of cooking method to maximise their juicy tenderness and let the flavours sing. Perfect for those moments when a satisfying oven-ready dinner is needed, without hours of labouring in the kitchen.įried, roasted, bbq'd or grilled lamb chops can be cooked in a variety of ways, but the simplest hassle-free method is to cook them to perfection in the oven, until slightly pink. I also served these pan seared lamb chops with a refreshing quinoa salad with pickled red onions.Lamb chops are a tender and succulent suppertime favourite. My most recent favorite side dish for lamb chops (or lamb roast) is a puree made with ripe plantains the sweetness of the pure is a perfect match for the flavor of the lamb. So, you can predict the ingredients of this lamb chop recipe, and in true Nico style it is very simple to make, as well as very quick and delicious. There will also be garlic involved and either olive oil or butter (or both). Herbes de Provence is a mix of dried herbs that usually includes dried thyme, rosemary, marjoram, oregano, basil, sage, lavender, fennel, among others -you can find them in the dried herb and spice section at the supermarket, or mix your own. The same thing happens with any type of meat he cooks: it will always have some herbes de Provence. Nicolas also has this repetition thing going on -which going off track here is very different from the way he listens to music, he hates listening to the same song over and over (which is the opposite in my case I love listening the same song again and again until I am sick of it).īack to the cooking situation, in the summer he will add blueberries to every salad he makes – which tastes good, but maybe let’s alternate with raspberries or strawberries once in a while. It made me very happy to see my mom when she returned (and thankfully it wasn’t very frequent that my dad had to cook). Of course, if my mom was gone for more than a few days we (kids) got really tired of eating the same thing for lunch and dinner every day. It was actually very good and for him it was easy to make. I remember when I was a kid and on those rare days when my dad would cook he would always make the same dish: yuca or cassava in a peanut sauce.