West African Lamb Chops

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. Make sure each chop is evenly coated with the spices, pressing them into the meat with your fingers to ensure they adhere well. This will help infuse the lamb with flavor as it cooks.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the lamb chops in the pan, ensuring they are not overcrowded. Sear each side until they develop a deep, golden-brown crust, which should take about 3 to 4 minutes per side. The aroma of the spices should become more pronounced.
3. Once the lamb chops are well-browned, reduce the heat to medium-low. If you prefer a braised texture, add a splash of water or broth to the pan, cover with a lid, and allow the chops to simmer gently until they reach your desired tenderness. Alternatively, for a grilled finish, transfer the chops to a preheated grill and cook until they are tender and juicy, with the juices running clear when pierced.
4. After cooking, remove the lamb chops from the heat and let them rest for a few minutes. This allows the juices to redistribute, ensuring the meat remains moist. Taste a small piece and adjust the seasoning with more salt if needed.
5. Finish the dish by squeezing fresh lemon juice over the lamb chops to add a bright, citrusy note that complements the rich flavors. Serve the chops family-style with rice, bread, or a fresh salad, inviting everyone to share and enjoy the meal together.