Griddled Lamb Chops
Perfectly cooked lamb chops – crispy fat and succulent, tender meat.
- Serves: 4 - 5
- Recipe Category: Meat: Lamb
- Products in this recipe:
You Will Need:
Method:
Pile unseasoned chops on top of one another, fatty sides lined up.
Skewer together with sosatie sticks – one through the meaty eye of the chops, the other through the 'tail' end.
Mix the Flavour Bomb sachets with 4 T (60 ml) oil.
Heat 1 T (15 ml) oil in a large frying pan over high heat.
Fry the skewered lamb chops fat sides down first, crisping up the fat, then turn over and brown them on the other side.
Release them from the skewers and fry them on the flat sides until nearly done.
Baste with the Flavour Bomb mixture.
Cook for another 2 - 3 minutes.
Remove them from the frying pan to a serving plate, pouring the residual pan juices over the chops.
Delicious with savoury rice or garlic bread and a green salad.
Also excellent done on the braai.
Griddled Lamb Chops
Perfectly cooked lamb chops – crispy fat and succulent, tender meat.
- Serves: 4 - 5
- Recipe Category: Meat lamb
- Products in this recipe:
You Will Need:
Method:
Pile unseasoned chops on top of one another, fatty sides lined up.
Skewer together with sosatie sticks – one through the meaty eye of the chops, the other through the 'tail' end.
Mix the Flavour Bomb sachets with 4 T (60 ml) oil.
Heat 1 T (15 ml) oil in a large frying pan over high heat.
Fry the skewered lamb chops fat sides down first, crisping up the fat, then turn over and brown them on the other side.
Release them from the skewers and fry them on the flat sides until nearly done.
Baste with the Flavour Bomb mixture.
Cook for another 2 - 3 minutes.
Remove them from the frying pan to a serving plate, pouring the residual pan juices over the chops.
Delicious with savoury rice or garlic bread and a green salad.
Also excellent done on the braai.