The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish.
24 Small ribs of Lamb
3 tbsp Salt
3 tbsp Parsley, chopped
2 Garlic cloves
3-4 tbsp Extra virgin olive oil
- Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
- Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with salt and garlic until it forms a paste. Cover and set aside.
- . Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with salt when they have just cooked and serve them hot with the parsley aioli you made.
Recipe by Maldon Salt