Grilled Lamb Chops with Cavoletti Ripassati (Pan Fried Brussels Sprouts)

Grilled Lamb Chops with Cavoletti Ripassati (Pan Fried Brussels Sprouts)

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.

Recipe by Silvia Colloca!

Serves 4

Ingredients:

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

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 1/2 lemon

Method:

  1. Clean the sprouts by taking off the dark-green outer leaves and scraping the stem with a pairing knife.
  2. 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.
  3. Turn off the heat, discard the garlic add a good squeeze of lemon and season to taste with salt.
  4. 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.
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