Lamb Chops With Olives And Rosemary

1. 1

   Crush a Knorr Lamb Stock Cube and mix it into a paste with a teaspoon of olive oil; spread evenly over all sides of the chops.

2. 2

   Add a little oil to a frying pan and add the chops, fat side down and place on the hob to gently render and cook the fat slowly, so that it caramelises.

3. 3

   Slice 'petals' off the olives around the stone (3-4 per olive).

4. 4

   Once the fat has caramelised, fry the chops on both sides for 10 minutes or until cooked to your liking.

5. 5

   Remove the chops and place onto a warmed plate. Add the water to the pan to deglaze and crumble in the remaining Knorr Lamb Stock Cube.

6. 6

   Add the lamb juices that have collected on the plate with the rosemary and olives and drizzle with olive oil.

7. 7

   Put the chops in a bowl, pour over the juice and garnish with soft thyme and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.