Lamb is one of Australia’s favourite meats. Roast Lamb in particular has been found to be more popular in parts of Australia than Meat Pies and the trusty Sausage Sandwich.

There are multiple ways of cooking Lamb of course, and chops are one easy and quick meal.

As with any meat, a higher quality, pasture-raised animal will taste better, though it will be inevitably more expensive.

Marinating the lamb for a few hours before cooking will help to enhance the herb flavours, but if you are in a rush it will still be delicious with minimal preparation.

One trick to enhance flavour that has become increasingly popular recently is to spread mayonnaise on the meat before grilling. If you are interested in trying this you could add a layer of mayo to the chops after they have been marinated, and before you place them in the pan or on the grill.

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INGREDIENTS

2 Lamb chops

2 teaspoons chopped rosemary 

2 garlic cloves

3 tablespoons of olive oil

Salt and pepper to taste

2 tablespoons of mayonnaise (optional)

INSTRUCTIONS

1. Cut the garlic into small pieces and combine with the rosemary and olive oil. Cover the lamb chops in the mixture and let it marinate in the fridge for around 2 hours.

2.  Heat a pan or the grill to high heat. Remove the chops from the fridge and season with salt and pepper. Grill to your preferred doneness.

3. Serve and enjoy!