Lamb chops with garlic, thyme and capers
This is such a good way to serve up lamb chops. They are packed with fantastic flavours and the pan juices make a delicious gravy.
Prep 15mins Cook 20mins Servs 4
Set the oven at 220°C/Gas Mark 7 and put an ovenproof dish in it to heat up. Release all the cloves from the head of garlic but do not peel them. Just squash them a little with the flat of a knife to help release their flavour.
Heat a little oil in a large frying pan, add the garlic cloves and fry for a few minutes over a medium heat. Add the chops and brown them lightly on both sides, seasoning as you go.
Transfer to the preheated dish. Remove the garlic cloves from the frying pan too, and scatter them over the chops with the capers and the sprigs of thyme and rosemary, tucking some underneath as well.
Return the pan to the heat and pour in the wine or cider. Let the liquid bubble away, stirring to deglaze the pan, until it has reduced by half. Tip the contents of the pan over the chops, along with a small glass of water. Season well and return the dish to the oven.
Roast for 15-20 minutes, until the meat is cooked through, the fattier edges of the chops are crisping nicely and the garlic cloves are sweet and tender. Serve with some kind of creamy mash and steamed cabbage or greens.
- 1 large or 2 medium heads of garlic
- A little rapeseed or sunflower oil
- 4 lamb loin chops or chump chops, or 8 neck end cutlets
- 2 tablespoons capers, rinsed
- A good handful of thyme sprigs
- A few sprigs of rosemary
- A small glass of white wine or strong cider
- Sea salt and freshly
- Ground black pepper
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Spring into action with a lesson in all things lamb and mutton, at the River Cottage Cookery School.