- 500 g lamb rib chops
- Olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 garlic large clove, crushed
- 2–3 baby gem lettuces, coarsely sliced
- ½ frozen peas
- 1–2 lemons, juiced
- 1 cup chicken stock
- Fiorelli pasta, cooked al dente, for serving
Preheat the oven to 200°C.
Trim any fat from the chops. Oil the chops, then sear both sides and the fat in a hot pan.
Season the chops, smear with garlic and place in an oiled baking pan. Add the lettuce and peas, moisten with lemon juice and pour over the stock. Bake for 5 minutes.
Allow to rest for a few minutes before serving with the pasta.