Known as caveman food in our house, these chops have to be eaten with you hands for complete enjoyment and satisfaction!
By cooking these in a very hot oven you get a lovely spicy crust on the outside that I think goes rather well with the garlicky green dressing.
Serves 4-6.
Ingredients
850g lamb chops
3 large garlic cloves, crushed
3 tablespoons pomegranate molasses
3 tablespoons ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground cinnamon
4 tablespoons olive oil
salt and pepper
DRESSING
100mls olive oil
1 garlic clove
small bunch fresh parsley, leaves picked
2 large stalks of fresh oregano, leaves picked
juice of 1 lemon
salt and pepper
Method
Combine all of the lamb ingredients and leave to marinade in the fridge for 8-24 hours.
When you are ready to cook, take the lamb out of the fridge 20 minutes before cooking.
Preheat the oven as high as it goes, I cook these at 240 degrees Centigrade.
Line a baking tray with baking parchment.
Lay the chops on the prepared tray and pour over any excess marinade.
Pop the tray into the oven and bake for 8-12 minutes depending on the thickness of your chops, the meat in the photo baked for 10 minutes.
While the chops bake process the dressing ingredients to form a thick green dressing.
Once the chops are cooked, allow to rest for 5 minutes and then plate them up with the dressing poured over the top.
Wow that’s looking great !
Thanks MyCulinarySaga, they certainly don’t last long in my house!!! 🙂 Ros
Those lamb chops are mouth watering. I wish I had an oven so that I could try them out.
Maybe one day Sonia! 🙂 Ros
Love your caveman term for lamb chops – another fantastic “caveman” cut when slow cooked is lamb ribs…..they are so much cheaper too!
LOVE lamb ribs Laura! 🙂 Ros
Great idea combining pomegranate with lamb. I gotta try this!
I highly recommend it Chgojohn! 🙂 Ros
They look slightly hypnotic. Lovely.
Thanks Conor! 🙂 Ros
Looks wonderful!
Thanks so much Fourth Generation Farmgirl! 🙂 Ros