Crumble the Knorr Lamb Stock Cube into the olive oil and mix together to form a smooth paste. Spread this seasoning paste evenly over the lamb chops. This will intensify the flavour of the lamb.
Place the chops fat side-down on a large, heavy griddle pan and gradually increase the heat through, allowing the fat to render out without burning.
Cook the chops until the fat has browned, around 5 minutes, removing the pan from direct heat if the griddle gets too hot. Then return it to direct heat to continue cooking the lamb until the meat is cooked to taste.
Depending on thickness, cook 3–4 minutes on each side for pink, 4–5 minutes for medium and 5–6 minutes for well done.
While they cook, move the chops around the pan and turning them over often, rotating the pan to ensure even cooking.
Once lamb chops are cooked to taste, spread a little Dijon mustard (about ½tsp) over the upmost side of each lamb chop.
Dip the mustard-coated side of each chop in finely chopped chives to coat it evenly and place them on a warm serving platter.
Sprinkle over the chopped shallot and garnish with parsley. Pour over a touch more olive oil, if you’d like to. Serve at once.
This lamb is fabulous served with steamed veg or a fresh salad – use whatever you have in the fridge. For lots more hints and tips to help you make the most of your food visit www.lovefoodhatewaste.com
