While I’m vegan, my kids eat meat and lamb chops with lemon and thyme is a favourite of theirs. My husband made this for them for Sunday lunch and they tend to like them with saute or new potatoes, rice and crudites.
They look fancy but are quick to make.
- Lamb Chop Ribs (as many as you like)
- Glug of mild olive oil
- Handful of fresh thyme
- Fresh lemon
- Sea salt and freshly ground pepper for seasoning.
In a large pan, heat some olive oil over a medium heat. Add the chops (around 3 minutes on each side for medium-rare, 5 for well cooked for kids).
Chop lemon in it’s skin into tiny quarters and add to the oil.
Add the rosemary in the last few minutes of cooking.
Remove from the pan and plate up.
Squeeze fresh lemon over the chops, add salt and pepper and a sprig of fresh thyme.