Filipino Lamb Chops 2

Ingredients

• 8lamb chops
• 2 tbspoil
• 1 tsppaprika
• to finishlemon
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 8 lamb chops with 1 tsp of paprika, fine sea salt, and black pepper to taste. Make sure to rub the spices evenly on both sides of each chop to ensure full flavor penetration. Let the seasoned lamb chops rest for a few minutes to allow the flavors to meld.
2. Heat 2 tbsp of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the lamb chops in the skillet, ensuring they are not overcrowded. Sear each side for about 2-3 minutes until they develop a deep, rich brown color. This browning process enhances the flavor by creating a savory crust.
3. After browning, reduce the heat to medium and continue to cook the lamb chops. You can choose to braise them by adding a splash of water or stock to the pan and covering it, or grill them if you prefer. Cook until the lamb chops are tender and juicy, with the internal juices running clear when pierced.
4. Once cooked, remove the lamb chops from the skillet and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring they remain moist and flavorful.
5. Before serving, taste a small piece and adjust the seasoning with additional fine sea salt and black pepper if necessary. Finish with a squeeze of fresh lemon juice over the lamb chops to enhance their flavor with a bright, citrusy note.
6. Serve the Filipino Lamb Chops 2 with steamed rice, crusty bread, or a fresh salad. This dish is perfect for sharing, embodying the communal spirit of Filipino home cooking.