Grilled Lamb Chops With Cavoletti Ripassati (Pan-Fried Brussels Sprouts) 

Juicy lamb chops meet rustic Italian-style Brussels sprouts in this simple yet elegant dish. Perfect for a weeknight dinner or a relaxed weekend gathering, it’s full of flavour and needs just a handful of fresh ingredients.

Serves 4

Ingredients

Lamb 

  • 12 lamb chops 
  • 3 tbsp extra virgin olive oil 
  • Salt & pepper 

Cavoletti Ripassati (Brussels Sprouts) 

  • 300g Brussels sprouts, trimmed & halved 
  • 3 tbsp extra virgin olive oil 
  • 2 garlic cloves, skin on & lightly crushed 
  • 1–2 dried chillies (or fresh) 
  • Flaked salt 
  • Juice of ½ lemon 

Method

  1. Prep the sprouts – Remove outer leaves, trim stems, and cut larger ones in half. 
  2. Pan-fry – Heat olive oil in a large frying pan. Add garlic and chilli, cook until fragrant. Toss in sprouts and sauté 4–5 mins until golden and tender. Discard garlic, squeeze over lemon, and season to taste. 
  3. Grill the lamb – Brush chops with olive oil and grill over medium-high heat for 3–4 mins each side. Season well. 
  4. Serve – Plate lamb chops with the sprouts on the side. 

Tip: Swap lamb chops for cutlets if you prefer a leaner option, and finish with a drizzle of good olive oil just before serving. 

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