appetite magazine
Lamb chops with parsley aioli
 
 
Author:
Ingredients
  • 24 small lamb ribs
  • 3 tbsp Maldon salt
  • 3 tbsp parsley, chopped
  • 2 garlic cloves
  • 3-4 tbsp extra virgin olive oil
Method
  1. Remove the lamb chops from the fridge, cover lightly with oil and leave them to rest at room temperature.
  2. Roughly chop the parsley and place in a mortar. Crush together with 1tbsp Maldon Salt and the garlic until you have a paste. Combine with olive oil to your preferred consistency, cover and set aside.
  3. Heat the grill and lightly brush with oil. Once the grill has reached 180C, cook the lamb chops for 4 mins on each side. Season with Maldon Salt and serve hot with the parsley aioli.
Recipe by appetite magazine at https://www.appetitemag.co.uk/lamb-chops-with-parsley-aioli/