What you’ll need:
- 4 -6 Lamb Loin Chops
- 4 – 6 spring onions – sliced in half lengthways
- 2 garlic cloves – smashed and chopped finely
- Course ground salt
- Freshly ground pepper
- bunch of thyme sprigs – 4 sprigs for serving, the rest leaves removed, roughly chopped
- olive oil
- 1 lemon – halved and de-seeded
How it’s done:
Season the lamb with salt and pepper then toss in a good dash of olive oil, the chopped thyme and garlic. Set aside.
Heat a large pan (use a griddled one if you have it) and toss in the spring onions and lemons with a good dash of olive oil and a pinch of salt. Allow the ingredients to char here and there, and the spring onions to cook soft. Transfer the ingredients to a plate and cover to keep warm.
Use the same pan, hot with heat and flavours, place on med/high heat and add the lamb chops. Cook depending on how you like it, 2-3 minutes on each side for pink, more if you prefer them a little more well done.
Plate the spring onions, add the lamb ontop (lets make it look pretty!) and drizzle leftover juices over. Finally squeeze the juice from the charred lemons over and serve.