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Grilled Lamb Chops with Cavoletti Ripassati (pan fried brussels sprouts)

Essteele Per Salute 28cm Grill Pan and Essteele Per Salute 28cm/4l Covered Sauteuse used.

Serves 4

Ingredients:

  • 12 lamb chops
  • 3 tablespoons of extra-virgin olive oil
  • salt and pepper for seasoning

for the sprouts

  • 300g brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, skin on, bashed with the back of your hand
  • 1–2 dried chillies (or use fresh if preferred)
  • salt flakes
  • juice of ½ lemom

Method:

Clean the sprouts by taking off the dark-green outer leaves and scraping the stem with a pairing knife.

Cut them in half or quarters if they are big.Heat the olive oil in a large frying pan over medium heat, add the garlic and chilli and cook until fragrant. Add the sprouts and pan–fry for 4-5 minutes or until soft, golden brown and glistening.

Turn off the heat, discard the garlic add a good squeeze of lemon and season to taste with salt.

Brush the chops on both sides with oil and grill over medium-high heat for 3-4 minutes, turning once. Season with sat and pepper and serve with the cavoletti ripassati