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 Sideloin Lamb Chops with Parsley and Thyme Dressing 

A really tasty mid-week meal that can be on the table in twenty minutes. We have used sideloin chops but the recipe works equally well with any type of lamb chops, cutlets or lamb steaks.   

Serves 4 
Sideloin Lamb Chops with Parsley and Thyme Dressing 
Ingredients
  • 4 sideloin lamb chops, trimmed
  • 1 tablesp. olive oil
  • Salt and freshly ground black pepper
  • ½ tablesp. fresh thyme leaves

Parsley and Thyme Dressing

  • 4-5 tablesp. fresh parsley, chopped
  • ½ tablesp. fresh thyme leaves
  • Juice and zest of ½ lemon
  • 2 cloves garlic, finely chopped
  • 150mls olive oil
 
Bean and Tomato Salad with Mustard Hazelnut Dressing. 
  • 200g green beans, trimmed and cooked until tender
  • 250g cherry tomatoes, halved
  • 70g roasted hazelnuts, skinned and coarsely chopped
  • 2 tablesp. hazelnut oil (if available, if not olive oil)
  • 2 tablesp. cider vinegar
  • 1 teasp. wholegrain mustard
 

To Cook

Method

Drizzle the olive oil over the chops, season with salt and pepper and sprinkle on the the thyme leaves.  Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden.

Combine the dressing ingredients and serve with the lamb.

 
Serving Suggestions
Delicious served with steamed baby potatoes and Green Bean and Tomato Salad with Mustard Hazelnut Dressing.
 
 

Green Bean and Tomato Salad with Mustard Hazelnut Dressing

Place the beans, cherry tomatoes and hazelnuts in a bowl. Combine the oil, cider vinegar and mustard and gently stir it through the vegetables and nuts.