8 thick loin lamb chops
salt and freshly ground black pepper
40 g (1 1/2 oz) butter
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) dried oregano or marjoram
juice of 1 lemon
30 ml (2 tbsp) finely chopped parsley
fresh herbs, to garnish
salt and freshly ground black pepper
40 g (1 1/2 oz) butter
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) dried oregano or marjoram
juice of 1 lemon
30 ml (2 tbsp) finely chopped parsley
fresh herbs, to garnish
method
1. Trim the chops but leave a small border of fat around the meat. Season them with salt and freshly ground black pepper.
2. Heat 25 g (1 oz) butter and the olive oil in a large, heavy frying-pan over high heat and fry the chops for 2 minutes on each side. Sprinkle the chops with the dried oregano or marjoram. Reduce the heat to medium and cook for 1—2 minutes on each side.
3. About a minute before the chops are ready, add another 15 g (1/2 oz) butter to the pan. When it has melted, turn the chops over in it briefly to give them a good glaze. Transfer them to a warmed dish. Keep hot while making the sauce.
4. Add the lemon juice and parsley to the juices in the frying-pan. Cook, scraping the pan, until the sauce is sizzling. Pour it over the cooked chops, garnish with fresh herbs and serve immediately.
2. Heat 25 g (1 oz) butter and the olive oil in a large, heavy frying-pan over high heat and fry the chops for 2 minutes on each side. Sprinkle the chops with the dried oregano or marjoram. Reduce the heat to medium and cook for 1—2 minutes on each side.
3. About a minute before the chops are ready, add another 15 g (1/2 oz) butter to the pan. When it has melted, turn the chops over in it briefly to give them a good glaze. Transfer them to a warmed dish. Keep hot while making the sauce.
4. Add the lemon juice and parsley to the juices in the frying-pan. Cook, scraping the pan, until the sauce is sizzling. Pour it over the cooked chops, garnish with fresh herbs and serve immediately.
serving amount
serves 4
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