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These chops are taken from the tender loin and the meat is like the lamb equivalent of sirloin steaks. They are very easy to cook and only take a few minutes either pan-fried or barbecued.

Simply trim a little, (not all) of the fat off the chops and place them in a large mixing bowl.

Add plenty of olive oil, a few squashed garlic cloves, some dried oregano, salt and freshly ground black pepper. Mix well and marinate 30 minutes.

Cook in a very hot pan or barbecue (don’t add extra oil, there will be enough on the chops already) for about 2 – 3 minutes each side until well browned, by which time the middle of the chops will be pink. 

Serve immediately. Good sprinkled with chopped parsley and lemon wedges for squeezing.