Griddled lamb chop with garlic and thyme
By Paul Rankin
From Ready Steady Cook
Ingredients
For the griddled lamb chop
- 1 x 200g/7oz lamb chump chop
- 2 garlic cloves, finely chopped
- 3 sprigs fresh thyme, leaves only
- 1 tbsp olive oil
For the griddled vegetables
- Β½ Jerusalem artichoke, peeled and cut lengthways into chips
- 1 stalk purple sprouting broccoli, trimmed
- 1 tbsp olive oil
- lemon wedge, to garnish
Method
For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes.
Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes.
For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through.
To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon.
