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Ingredients
Method
- 8 large lamb chops
- 1 tsp salt
- 3 tbsp sumac
- 5 tbsp olive oil
- Crushed potatoes, to serve
- Caramelised onions, to serve
- Simply bash the meat with a mallet to thin the chops out a bit, then place on a plate and drizzle with olive oil and season with salt. Fry on a high heat for 3 minutes on each side, place on a serving plate and sprinkle all over with sumac. Serve with crushed potatoes and a topping of caramelised onions.
20 mins
4 serving
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