Lamb is my favourite of all the meats and Rosemary is one of my favourite herbs (well one that I can talk about anyway!) The combination of these flavours come together to make a really mouth watering treat. Manx Lamb is really good quality, tender and packed full of flavour, so why not give it a go.
Serves 2
Gourmet Shark Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours
What you need
6 lamb chops
For the marinade
2 table spoons of chopped fresh rosemary
8 chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice or lime juice
1 tablespoon grated lemon or lime zest
2 peeled garlic cloves
a glug of olive oil or vegetable oil
a good pinch of salt and pepper
What to do
Whizz all the above ingredients together or mash them all up using a mortar and pestel until its nice paste
In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours
Gourmet Shark Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking
Get a frying pan or griddle pan and get this really really hot, the hotter the better.
Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.)
Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale. Make this a regular dish!
