We do love a lamb chop in this house, although they are spenny so we don’t have them often! When we do, I like to make it extra special! This dish was super simple and all the flavours go so well together!
4 x lamb chops
Handful of mint leaves, chopped
2 cloves garlic, grated
Serve with: roasted asparagus, sweet potato and aubergine
Pop the lamb chops in a bowl with the sumac, mint leaves, garlic and some olive oil and leave to marinate for 30-60 minutes. Leave out of the fridge to ensure meat is at room temperature.
Roast the sweet potato and aubergine in the oven for 30 minutes. Add the asparagus and roast for a further 10 minutes.
When ready, heat a griddle pan on the hob with some olive oil. Griddle the lamb chops for just a few minutes each side. When done, leave under some foil to rest for 5-10 minutes.
Serve altogether – topping the chops with a few pomegranate seeds and some chopped mint.
Love, A x