Pan-seared lamb leg chops

A hot pan, four minutes a side and a five-minute rest is all a leg chop needs.

Serves

4 people

Prep

10 minutes

Cook

15 minutes

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From the shop

Start with 1 kg of lamb leg chops, which is six to eight chops. Lamb chump chops cook the same way and need about a minute more a side.

Ask for the chops in the shop’s Honey mint and rosemary marinade when you order and skip step 1. Cook them over medium heat so the honey does not burn.

Leg chops have plenty of flavour but tighten up straight out of the pan. Rest them for 5 minutes on a warm plate before you serve, so the juice stays in the meat.

Ingredients

• 1 kg lamb leg chops
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 2 sprigs rosemary, leaves chopped
• Salt and cracked black pepper

Method

1. Mix the oil, garlic, rosemary, salt and pepper in a bowl. Rub the mix over both sides of the chops.
2. Heat a heavy frying pan over medium-high heat for 2 minutes.
3. Cook the chops for 4 minutes. Turn them and cook for 3 to 4 minutes more. For medium rare, a thermometer in the thickest part reads 58 to 62°C.
4. Lift the chops onto a warm plate. Rest them for 5 minutes before you serve.

Serve it

Serve with crushed potatoes and a green salad, or with peas and mint.