Juicy pan fried lamb chops seasoned with sumac and sesames served with whipped feta and caramelized lemon. A simply spectacular dinner recipe.
Cuisine Mediterranean, Middle Eastern
Keyword lamb chops, lamb rib chops, Pan fried lamb chops
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Alida Ryder
500g (1lb)lamb chops
2tspdried mixed herbs
For the whipped honey
Place the lamb chops in a dish suitable for marinating.
Stir together the olive oil, lemon juice, sumac, sesame seeds, garlic powder, herbs, salt and pepper.
Pour over the lamb and marinade for at least 10 minutes but up to 24 hours covered in the refrigerator.
Heat a large frying pan over medium-high heat.
Add the lamb chops and cook for 3-4 minutes per side, depending on thickness.
Flip onto the fat cap and cook for another 2-3 minutes until the fat is golden brown and crisp.
Add the lemon slices and cook for a minute per side.
Turn the lamb chops back onto their sides then drizzle over the honey and allow to caramelize for a minute or two.
Place the feta in the bowl of a food processor and pour in the cream. Blend until smooth.
Dollop the feta onto a serving platter and smear across the plate with the back of a spoon. Top with the lamb chops then add the lemon slices and scatter over the coriander/cilantro. Serve with flatbread or naan.