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
