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Bookmark Recipe

Organic Lamb Gigot Chops with Paprika

4 people
4 min

Ingredients

    • 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

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

Combine 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.

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Method

Combine 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.