Garlic and parsley lamb chops

serving
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With smoked almond crust.

By Food24 February 28 2014
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Ingredients (7)

4 lamb — chops
4 garlic — large cloves
4 Tbs fresh parsley
40 ml olive oil — extra virgin
salt — to taste
125 ml almonds — smoked, crushed
2 Tbs fresh chillies — 573
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Method:

Crush the garlic and parsley together in a pestle and mortar. Add the olive oil and salt and pound till a coarse paste forms.

Coat the chops well in this paste and leave to rest for 20 minutes.

In a pan on high heat, add the two tablespoons olive oil. Fry the chops on both sides for a minute or so each to brown and seal.

Heat oven to 200°C,  set on the second highest rack.

Grease a tray, place chops on top and sprinkle with crushed almonds.

Bake till almonds brown or the chop is done to your required done-ness.

Reprinted with permission of The Food and the Fabulous. To read The Food and the
Fabulous
‘ blog, click here.



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