Sideloin Lamb Chops with Parsley and Thyme Dressing

A really tasty mid-week meal that can be on the table in twenty minutes. We have used sideloin chops but the recipe works equally well with any type of lamb chops, cutlets or lamb steaks.  

Serves 4

4 sideloin lamb chops, trimmed
1 tablesp. olive oil
Salt and freshly ground black pepper
½ tablesp. fresh thyme leaves

Parsley and Thyme Dressing:

4-5 tablesp. fresh parsley, chopped
½ tablesp. fresh thyme leaves
Juice and zest of ½ lemon
2 cloves garlic, finely chopped
150mls olive oil

Drizzle the olive oil over the chops, season with salt and pepper and sprinkle on the the thyme leaves.  Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden.

Combine the dressing ingredients and serve with the lamb.  Delicious served with steamed baby potatoes and Green Bean and Tomato Salad with Mustard Hazelnut Dressing.

Green Bean and Tomato Salad with Mustard Hazelnut Dressing

200g green beans, trimmed and cooked until tender
250g cherry tomatoes, halved
70g roasted hazelnuts, skinned and coarsely chopped
2 tablesp. hazelnut oil (if available, if not olive oil)
2 tablesp. cider vinegar
1 teasp. wholegrain mustard

Place the beans, cherry tomatoes and hazelnuts in a bowl. Combine the oil, cider vinegar and mustard and gently stir it through the vegetables and nuts.