- 4 gigot chops, trimmed
- 1 teasp. smoked paprika
- 1 clove garlic, chopped
- 1 tablesp. olive oil
- Salt and freshly ground black pepper
- Selection of stir-fried vegetables to serve i.e. mushrooms, peppers, broccoli, scallions
Organic Lamb Gigot Chops with Paprika
4 people
4 min
Ingredients
Main
- 4 gigot chops, trimmed
- 1 teasp. smoked paprika
- 1 clove garlic, chopped
- 1 tablesp. olive oil
- Salt and freshly ground black pepper
- Selection of stir-fried vegetables to serve i.e. mushrooms, peppers, broccoli, scallions
Method
Copy TextCombine the paprika, garlic, olive oil and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have. 15- 20 minutes is perfect for new season lamb.
Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden.
Heat a little more oil in a wok or large frying pan and stir-fry the vegetables for a couple of minutes. Serve the chops with the vegetables and your favourite potatoes or some crusty bread.
The Quality Mark & You
Learn moreMethod
Copy TextCombine the paprika, garlic, olive oil and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have. 15- 20 minutes is perfect for new season lamb.
Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden.
Heat a little more oil in a wok or large frying pan and stir-fry the vegetables for a couple of minutes. Serve the chops with the vegetables and your favourite potatoes or some crusty bread.
Serving Suggestions
Boulangere Potatoes are delicious if you have time – simply layer some thinly sliced potatoes and shallots or onions in a baking dish.
Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock. Heat the oven to Gas Mark 4, 180°C (350°F) and bake for 40 minutes until the potatoes are tender.
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