Recipe |

Ingredients (serves 4):

8 shoulder chops

A few sprigs rosemary, chopped

2-3 cloves garlic, skinned and chopped

Salt and pepper to taste

Method:

1. About an hour before cooking, marinate the chops with the rosemary and garlic. Do not add salt, or the meat will bleed juices.

2. Heat up a non-stick frying pan and test the heat by holding your palm over the pan and counting to 10. If you have to stop at five or six, the pan is ready.

3. Add the lamb chops and brown on both sides. This should take about three minutes or less if the chops are less than 1 cm thick.

4. Let the chops rest for a few minutes and serve with boiled potatoes and a simple salad.

5. Pass the salt and pepper shakers around at the table.