lambchops

These Greek-style lamb chops are one of the best easy dinner recipes for weekends – whether it be a lazy night in with a glass of wine or served as part of a mezze-style summer BBQ. We like it with a crisp, cos lettuce salad and plenty of crusty bread to mop up the juices.

Best of all, forget the cutlery (and the washing up) – there’s nothing better than enjoying lamb chops with your hands!

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Besides being tasty, the nutritional content of this dish makes this a healthy meal too. Lamb is a great source of protein and is a rich source of vitamins A, B3, B6 and B12 as well as zinc and iron. Also, about half the fat content of lamb is unsaturated fat – the good kind that Mediterranean diets are renowned for. Retinol vitamin A (from meat) strengthens your immune system and maintains healthy bones and teeth, while the B vitamins work your metabolism, helping to more efficiently release energy for the foods we eat.

If you can, always buy grass-fed meat for the improved Omega-3 (and taste). Garlic is great for fighting off a host of infections, while spring onions, besides being virtually fat free, are vitamin-packed, can aid digestion and offer anti-inflammatory and anti-histamine benefits.

Ingredients

2-3 lamb chops per person
1 heaped teaspoon minced garlic
Sea salt
1 lemon
2-3 spring onions, sliced

Method

1. You’ll need to get your frying pan really hot for this, but while it’s warming up, add the garlic to the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

2. Once the pan is hot, add your lamb chops – they should start to sizzle immediately otherwise the pan is not hot enough.

3. As the lamb chops cook, throw in half of the sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of half a lemon.

4. After about 3 minutes (depending on size of the chop) or when the chops look cooked halfway up, flip them over and continue to cook for another 2-3 minutes.

5. Once cooked, place the chops on a plate and pour over all the garlic and spring onions. Sprinkle with another pinch of sea salt and a squeeze of lemon. Garnish with the remaining spring onions, and serve.

Kate H Jones is a lifestyle and pop culture writer at Clavicle Capitalism.