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
- Prep the sprouts – Remove outer leaves, trim stems, and cut larger ones in half.
- 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.
- Grill the lamb – Brush chops with olive oil and grill over medium-high heat for 3–4 mins each side. Season well.
- 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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