Filipino Lamb Chops 3

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 generously with fine sea salt, black pepper, and 1 teaspoon of paprika. Ensure each chop is evenly coated by rubbing the spices into the meat with your hands. This step enhances the flavor and helps form a crust during cooking.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the lamb chops in the skillet, ensuring not to overcrowd the pan. Brown each chop for about 3-4 minutes on each side until they develop a deep, golden-brown crust. This searing locks in the juices and adds a rich flavor.
3. After browning, decide whether to braise or grill the lamb chops. For braising, transfer the chops to a pot with a lid, add a splash of water or broth, and cover. Cook on low heat for about 20 minutes until the meat is tender and easily pulls away from the bone. For grilling, preheat your grill to medium-high and cook the chops for another 4-5 minutes on each side until tender.
4. Once the lamb chops are cooked to your desired tenderness, taste a small piece and adjust the seasoning with more salt or black pepper if needed. This final tasting ensures the flavors are balanced and to your liking.
5. Finish by squeezing fresh lemon juice over the lamb chops to add a bright, tangy contrast to the rich meat. Serve the chops immediately with steamed rice, crusty bread, or a fresh salad to complement the dish.