How To Cook Charred Lamb Chops With Asparagus, Spring Onion & Labneh

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2-3
charred lamb chops

Ingredients

  • 10 Mini Lamb Chops
  • Olive Oil
  • Labneh (200ml Greek yoghurt mixed with a pinch of sugar, sea salt and a squeeze of lemon juice. Drain in a fine sieve for a couple of hours)
  • 2 Lemons
  • 1 bunch Asparagus
  • 1 bunch of Spring Onions
  • 1 bunch of Fresh Mint
  • Dukkah to Sprinkle
  1. Prior to cooking, rub the lamb with olive oil and sprinkle it with sea salt.
  2. Heat a griddle pan until it reaches a smoking hot temperature. Then, place the lamb chops on the pan and cook them on both sides until they acquire a delightful char, approximately 3 to 4 minutes in total. Flip them a couple of times during the cooking process. Once cooked, remove the chops from the pan and keep them warm.
  3. Using the same pan, discard any excess fat and proceed to char the asparagus and spring onions over high heat. Cook them until they reach a tender consistency, seasoning them as they cook.
  4. Arrange the lamb chops on a serving platter, and place the charred vegetables on top.

To serve:

  • Serve the dish with Labneh, sprinkled with Dukkah, lemon wedges, and mint leaves.
  • Accompany the main dish with a bowl of buttered new potatoes.

charred lamb chops and asparagus

raw asparagus