Pan-Roasted Barbecue Lamb Chops

I grew up eating this style of pan-roasted lamb chops, because it's was one of the meals my dad can cook. His version is usually smothered in oil - which tastes delish but also packs on the cholesterol plaques. So I have healthified his recipe and I'm sharing it with you below. The one thing that has stuck with me from his cooking, is a love for Robertson's chicken spice - if you follow me long enough you will notice that I add it to pretty much everything!

 

Prep time: 5-10 minutes

Marination time: 0-3hrs 

Cooking time: 1 hour

INGREDIENTS:

• 600-700g lamb chops (I used 6 leg chops)
• Olive oil - just enough to coat your pan
• 1 large yellow onion - roughly chopped into thickish slices
  

 Marinade:

• 3 tablespoons Robertson's chicken spice
• 2 tablespoons Robertson's steak & chops spice
• 1/2 cup Lappies original sauce
• 1/4 cup Spur basting sauce
• 1 tablespoon lemon juice
• 2 teaspoons smoked paprika
• 1 tablespoon garlic (crushed or finely chopped)

** These amounts are more or less what I used, but to be honest - I usually just sprinkle the spices on and actually struggled to put an exact amount to it. The spice combination is very flexible. Sometimes I add tikka spice to make it more spicy; and sometimes I add Wellington's sweet chilli sauce or Lappies sticky rib sauce to make it sweet and sticky - it all depends on my mood!

METHOD:

1.  Marinade the chops with the "marinade ingredients" - this can be done ahead of time or (if you're lazy like me) just when you're about to cook it. You can add more or less (or even other) spices depending on your taste. The longer you marinade it, the better the taste.
2. Coat a large frying with olive oil and place it on high heat on the stove.
3. When the oil is warm, add the chops.
4. Brown each side of the chops (until all the "rawness" has disappeared).
5. Then add the onions on top of the chops - just roughly sprinkled.
6. Turn down the stove to medium heat and cook for 30 minutes.
7. Then turn the chops around and mix the onions around a bit. Cook it for a further 30 minutes. I cook it long, because I like my meat nice and soft.
8. And that's it! I served this meal with a side serving of honey-cinnamon roasted butternut, feta and cranberries.