- 8-12 lean lamb-rib chops
- bay leaves (fresh if possible)
- potato wedges, roasted, for serving
- a mixed green salad, for serving
- For the marinade, mix together
- 1/3 cup olive oil
- ½ t crushed chillies
- 1 t smoked paprika
- 1 t dried oregano
- 2 cloves garlic, crushed
- ½ cup dry red wine
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 230°C.
Trim any excess fat from the chops, then arrange in a single row in a baking dish and pour over the marinade.
Tuck a bay leaf under each chop and bake for 10 minutes, or until nicely browned and tender. Serve with potatoes and salad.
Cook’s note: A scattering of rosemary adds nice flavour to this dish and chicken pieces are a good substitute for lamb – just increase your baking time to about half an hour.
Leftovers? Cook leftover chops with rice, crushed tomatoes, cut corn and stock for a meal-in-one pot.
Per serving: 2436.9 KJ, 25.3 g protein, 39.4 g fat, 22.8 g carbs
Full of flavour with a robust marinade, this recipe provides a blissfully easy way of dealing with chops.