Sideloin of lamb chops with parsley and thyme
As part of a Bord Bia autumn lamb promotion, here are some quick and easy and perfect options for mid-week meals. Award winning chef Neven Maguire is on hand with a reminder that “great food starts with great ingredients” and that lamb is both delicious and easy to cook.
Four sideloin lamb chops, trimmed; one tablespoon of olive oil; salt and freshly ground black pepper; and one tablespoon of fresh thyme leaves.
For the dressing: four to five tablespoon of fresh, chopped parsley; one tablespoon of fresh thyme leaves; juice and the zest of one lemon; two cloves of finely chopped garlic; and 150mls olive oil.
Drizzle the olive oil over the chops, season with salt and pepper and sprinkle on the thyme leaves. Heat a pan or barbecue and cook for three to four minutes on each side, depending on thickness, until golden. Combine the dressing ingredients and serve with the lamb.
Delicious served with steamed baby potatoes and green bean and tomato salad with mustard hazelnut dressing.
Gigot lamb chops with paprika
Four gigot chops, trimmed; one teaspoon of smoked paprika; one clove of chopped garlic; one tablespoon of olive oil; salt and freshly ground black pepper; selection of stir fry vegetables to serve.
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 can.
Heat a pan or barbecue and cook for three to four 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.
Lamb cutlets with garlic, lemon, and paprika
12 lamb cutlets, well trimmed; two tablespoons of olive oil; two garlic cloves, crushed; finely grated rind and juice of one lemon; one teaspoon of ground paprika; two teaspoons of chopped fresh oregano or thyme; one teaspoon of clear honey; sea salt and freshly-ground black pepper. Serve with peach, soft cheese, and rocket leaves, dressed with a little olive oil and lemon juice
Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs, and honey. Season to taste and stir until well combined.
Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge if time allows.
When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for six to eight minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
Serve the lamb with the salad and crusty bread.