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Garlic and parsley lamb chops

almond lamb chops

Ingredients 7
  • 4
    free range lamb chops
  • 4
    large cloves garlic
  • 4
  • 40
    extra virgin olive oil
  • salt to taste
  • 125
    smoked almonds- coarsely crushed
  • 2
    olive oil


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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