Indonesian Lamb Chops 2

Ingredients

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

Method

1. Start by seasoning the 8 lamb chops generously with fine sea salt, black pepper, and 1 teaspoon of paprika. Ensure the spices are evenly distributed on both sides of the chops, pressing them in gently with your fingers to adhere.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the lamb chops in a single layer, being careful not to overcrowd the pan. Sear the chops for about 3-4 minutes on each side until they develop a deep, golden-brown crust.
3. Reduce the heat to medium and continue cooking the lamb chops, turning occasionally. If you prefer, you can transfer them to a grill at this point. Cook until the meat is tender and the juices run clear when pierced, indicating they are done.
4. Remove the lamb chops from the heat and let them rest for a few minutes. This resting period allows the juices to redistribute, ensuring each bite is succulent.
5. Before serving, taste a small piece to check for seasoning. Adjust with more salt and black pepper if necessary.
6. Finish with a squeeze of fresh lemon juice over the lamb chops to add brightness and balance the flavors. Serve immediately with rice, bread, or a fresh salad to complement the rich, savory chops.