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Lamb Chops Recipe with Chef Ranveer Brar
Sizzling lamb chops in a skillet creates a beautiful crust that’s loaded with flavor! Marinating in garlic, rosemary, thyme, and olive oil infuses herbaceous notes and tenderizes the meat for a fast and stunning meal.Cooking lamb doesn’t need to be an intimidating feat, nor should you wait for a fancy occasion to enjoy. Learning how to cook lamb chops is actually quite easy! In my opinion, the well-marbled and robust flavors are enhanced when pan-frying on the stovetop.
Remove extra fat from the 8 lamb
racks and season with sea salt,
crushed black pepper and olive oil
Heat a grill pan, add 2 tbsp olive oil
and put the lamb rack in the pan
to grill
Add 2 sprigs fresh rosemary
and 2 sprigs fresh thyme in the pan
Put the pan in oven at 170°c
for 10-12 minutes
Cut 2 bell peppers into triangles,
1 eggplant into wedges, sprinkle
sea salt and black pepper as per taste,
olive oil as needed and grill the
vegetables
Add 3-4 cloves garlic,
1 cup watermelon cubes in
the grill pan, sprinkle salt and let
it grill, remove watermelon from
pan and chop it finely
In a bowl, add chopped watermelon,
2 slices chopped jalapenos, salt as
per required, 1/2 tsp chilli powder,
2 sprigs of thyme and mix well
For serving, place grilled eggplant,
bell pepper wedges and garlic cloves
on a plate, crisscross Iamb racks and
stand them on plate, drizzle a
spoonful of watermelon salsa
Garnish with avocado wedges
marinated in lime juice and olive oil,
thyme, black pepper and crumbled feta
Lamb Chops are ready to be served.

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