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Bookmark Recipe

Lamb Chops with Parsley and Thyme Dressing

This recipe makes a really delicious mid-week meal that can be cooked in the time it takes to steam some baby new potatoes!

4 people

Ingredients

    • 4 lamb chops, trimmed
    • 1 tablesp. olive oil
    • Salt and freshly ground black pepper
    • Pinch fresh thyme leaves

    Parsley and Thyme Dressing

    • 1 tablesp. fresh parsley, chopped
    • Pinch tablesp. fresh thyme leaves
    • Juice and zest of ½ lemon
    • 1garlic clove, crushed
    • 2 tablesp. olive oil

     

    • 200g green beans, trimmed and cooked until tender
    • 250g cherry tomatoes, halved
    • 70g roasted hazelnuts, skinned and coarsely chopped
    • 1 tablesp. olive oil
    • 2 tablesp. cider vinegar
    • 1 teasp. wholegrain mustard

Main

    • 4 lamb chops, trimmed
    • 1 tablesp. olive oil
    • Salt and freshly ground black pepper
    • Pinch fresh thyme leaves

    Parsley and Thyme Dressing

    • 1 tablesp. fresh parsley, chopped
    • Pinch tablesp. fresh thyme leaves
    • Juice and zest of ½ lemon
    • 1garlic clove, crushed
    • 2 tablesp. olive oil

     

    • 200g green beans, trimmed and cooked until tender
    • 250g cherry tomatoes, halved
    • 70g roasted hazelnuts, skinned and coarsely chopped
    • 1 tablesp. olive oil
    • 2 tablesp. cider vinegar
    • 1 teasp. wholegrain mustard

Method

Place th Lamb chops in a shallow dish, drizzle over the olive oil, then season with salt and pepper and sprinkle with fresh thyme leaves.

Set aside for 5-10 minutes to allow the flavours to develop.

Meanwhile, make the bean and tomato salad. Blanch the beans for 2-3 minutes, then drain and refresh quickly under cold running water.

Place in a bowl and fold in the cherry tomatoes, hazelnuts, olive oil, vinegar and mustard. Season with salt and pepper and mix gently to combine.

Heat a frying pan or barbecue and cook the chops for 3-4 minutes on each side, depending on thickness, until golden.

While they are cooking, make the dressing by whisking all the ingredients together in a small bowl.

Arrange the lamb chops on warmed plates and spoon over the parsley and thyme dressing. 

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Method

Place th Lamb chops in a shallow dish, drizzle over the olive oil, then season with salt and pepper and sprinkle with fresh thyme leaves.

Set aside for 5-10 minutes to allow the flavours to develop.

Meanwhile, make the bean and tomato salad. Blanch the beans for 2-3 minutes, then drain and refresh quickly under cold running water.

Place in a bowl and fold in the cherry tomatoes, hazelnuts, olive oil, vinegar and mustard. Season with salt and pepper and mix gently to combine.

Heat a frying pan or barbecue and cook the chops for 3-4 minutes on each side, depending on thickness, until golden.

While they are cooking, make the dressing by whisking all the ingredients together in a small bowl.

Arrange the lamb chops on warmed plates and spoon over the parsley and thyme dressing. 

Serving Suggestions

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

Lamb Chops with Parsley and Thyme Dressing