By Jennifer Low
650 to 750 g lamb shoulder chops
3 tbsp (45 mL) each Dijon mustard, olive oil and rice wine vinegar
1 to 2 tsp (5 to 10 mL) garlic, finely chopped
1 to 2 tsp (5 to 10 mL) rosemary, finely chopped
pinch fresh black pepper
pinch sea salt (or regular salt)
2 tbsp (30 mL) runny honey
vegetable oil and butter, for pan-frying
- With chops still sealed in their plastic-wrapped trays, use the bottom of a heavy coffee mug to bash meat until tender.
- Mix remaining ingredients (except honey) in a baking dish large enough to hold chops in a single layer. Turn lamb chops in the marinade to coat all sides. Let stand up to 20 minutes.
- In a large skillet, heat a drizzle of vegetable oil and a knob of butter over medium heat. Fry lamb chops until cooked to just pink in the centre.
- Brush with honey. Serve hot with poached asparagus and rice.