- 1/4 cup Wilson’s Extra Virgin Olive Oil plus 1 tablespoon for cooking
- Juice of 1 lemon (about 1/4 cup lemon juice)
- 2 teaspoons of dried oregano, or 1/2 cup chopped fresh
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 lamb chops
- ¼ cup beef broth
- 1 tablespoon Wilson’s Butter Flavoured Oil
- 500g Baby Spinach, torn
- 250g Rocket
- 1 onion, caramelised
- 2 apples, sliced into thin strips
- 250g Raspberries
Using paper towels, pat dry chops and discard any shards or bone fragments. Mix all of the ingredients together in a small jug or bowl.
Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinade overnight in the fridge, turning the chops from time to time.
Before cooking, let lamb chops sit at room temp 30 minutes.
Heat Wilson’s Extra Virgin Olive Oil in a pan (preferably cast iron or grill plates) over high heat. Once sizzling, fry the lamb in 2 batches for 3 to 4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Let rest the chops rest (minimum 5 minutes) while you prep your plates.
For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of Wilson’s Butter Flavoured Oil and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and drizzle over the meat and salad.
For the Salad:
Mix your spinach, rocket, caramelised onion and apple up. Place on your plate and then put two chops on top.
Lightly drizzle your marinade over and then scatter a handful of raspberries around your plate.