Lamb chops with lemon, lettuce and peas on pasta

Lamb chops with lemon, lettuce and peas on pasta

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  • 2
  • Easy
  • Dairy free
  • 10 minutes
  • 10 minutes
  • Oldenburg Cabernet Sauvignon 2013


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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