Lamb chops 

SHARE   |   Tuesday, 05 September 2017   |   By Chef Habana
Lamb chops 

Quick and tasty lamb chops are just perfect for your lunch, dinner or braai afternoons. Pair them up with the mashed potatoes or semi crunchy vegetables, even some naan bread. A lovely bottle of Merlot or Pinot Noir will go very well. Meaty healthy and yummy Pan fried Rosemary Lamb chops: 

Two tablespoons chopped fresh rosemary, 1 teaspoon smoked paprika, small or larger (optional) lamb rib chop,3 tablespoons olive oil, Fresh rosemary sprigs 

• start off by mixing ingredients in small bowl. 

• Rub the mixture over each side of each chop. Sprinkle chops with salt and pepper Cover or zip lock and refrigerate at 1 hour to up to 4 hours.

• heat 2 tablespoons oil in a larger pan (preferably skillet) over medium heat. Add chops to the pan; pan fry to your liking, about 3 minutes per side for medium-rare, turning using tongs.

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• Then transfer over to plan. Repeat with remaining oil and chops. 

• Garnish platter with rosemary sprigs.

Using a different skillet or same pan, sautee your bell peppers, onion rings and red cabbage. 

• semi sautee them leaving them crunchy then transfer to the lamb chops plate

• on a watercress bed toss the vegetables, sprinkle with coriander. Squeeze some lime 


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