Rosemary Lamb Chops (Dee’s version)

These rosemary lamb chops are simple, fragrant, and exactly the kind of comforting plate that sends Andy straight down memory lane — he used to have them almost every week as a kid. Today’s batch hit that nostalgic sweet spot perfectly. I took a little inspiration for the marinade from RecipeTin Eats, which you can find here: https://www.recipetineats.com/lamb-chops-with-rosemary-gravy/#recipe

Ingredients

• 1 packet of lamb chops (I used Tariq Halal – it’s a 340g packet)
• 1 tsp Herbes de Provence
• 1 tsp salt (adjust to taste)
• Freshly ground black pepper
• ¼ cup olive oil
• Optional: a sprig of fresh rosemary for serving

Method

1. Mix together the olive oil, Herbes de Provence, salt, and pepper. It should smell herby and inviting.
2. Add the lamb cutlets and coat them well. Cover and let them marinate for about an hour so the flavours settle in.
3. Heat a pan on medium-high until hot. Add the marinated chops and fry on both sides until cooked to your liking. They should develop a lovely golden crust.
4. Plate the lamb with creamy mashed potatoes, peas, and a generous drizzle of gravy.
5. Pure comfort and a little trip back to Andy’s childhood.