West African Lamb Chops 2

Ingredients

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

Method

1. Start by laying out the 8 lamb chops on a clean surface. Generously sprinkle each side with fine sea salt, black pepper, and 1 teaspoon of paprika. Rub the spices into the meat with your fingers to ensure even coverage, which will enhance the flavor and help form a crust during cooking.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place the lamb chops in the skillet, ensuring they are not overcrowded. Sear each side until a deep, golden-brown crust forms, which should take about 3 to 4 minutes per side. This browning step locks in juices and adds a rich flavor.
3. Once browned, reduce the heat to medium-low. If you prefer, you can transfer the chops to a preheated grill instead. Cover the skillet or close the grill lid and allow the lamb chops to cook until they are tender. You will know they are done when the meat feels firm yet springy to the touch and the juices run clear when pierced.
4. Remove the lamb chops from the heat and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is juicy and flavorful.
5. Before serving, taste a small piece of the lamb to check for seasoning. Adjust with more fine sea salt or black pepper if needed. Squeeze fresh lemon juice over the chops for a bright, tangy finish that complements the rich flavors.
6. Serve the lamb chops family-style on a large platter, accompanied by rice, bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of West African dining.