38 lines
1.3 KiB
Plaintext
38 lines
1.3 KiB
Plaintext
---
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servings: 4
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author: Jamie Oliver
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---
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Light the barbecue and let it get nice and hot. Make sure
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the bars of the barbecue are clean and free from any burnt
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on residue.
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Take the @lamb chops{8%large} out of the fridge and place on
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a plate to come up to room temperature. Meanwhile...
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Peel the @garlic{2%cloves}. Bash the @fennel seeds{1%tsp} in
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a pestle and mortar until fine.
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Pick and add the leaves from @fresh oregano{2%sprigs}, the garlic,
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@extra virgin olive oil{1%splash} and @salt{pinch} and bash again.
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Stir in the @ground cinnamon{pinch}, zest the @lemon over the top
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and mix again. Tip into a roasting tray and spread out.
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Lightly splash the fat in several places along the chops.
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Place the chops in one layer on a board, season well with @salt and
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@black pepper{} then bash and flatten slightly with the base of
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a small saucepan.
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Transfer the chops to the roasting tray, then turn over in the
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marinade to coat, then leave to marinate for around ~{30%minutes}.
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When the bars of the grill are nice and hot, drop the chops onto
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the hot side and sear on both sides for 2 minutes, or until browned
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all over (move the chops away from any flames that appear).
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Cut the lemon in half with a clean knife, and squeeze over
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the chops for the last minute of cooking, then transfer to
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a plate to rest before serving.
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