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Lamb and brussel sprouts

Rosemary Lamb Chops with Stir fried Brussel Sprouts

Seasoned pan fried lamb chops served with stir fried Brussel sprouts.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Servings: 2 servings
Calories: 528kcal

Ingredients

For the lamb

  • 4 lamb chops
  • 2 teaspoon dried/fresh rosemary
  • ½ teaspoon paprika
  • ½ teaspoon garlic granules/powder
  • 1 teaspoon onion granules/powder
  • ½ tsp black pepper
  • 2 tablespoon soy sauce
  • 1 tablespoon olive oil (for cooking)

For the Brussel sprouts

  • 1 tablespoon extra virgin olive oil
  • 200g raw brussel sprouts (peeled and halved)
  • 50g cherry tomatoes (halved)
  • 2 cloves garlic granules (chopped)
  • 1 small onion (chopped)
  • salt (to taste)

Instructions

  • Season the lamb with the rosemary, paprika, garlic granules, onion granules, black pepper and soy sauce then set aside. Allow to sit at room temperature while you prepare the Brussel sprouts.
  • Heat the sunflower oil in a frying pan on a medium heat. Once the oil has heated, add the onions, garlic and stir fry for 1 minute. Add the tomatoes, Brussel sprouts and continue to stir fry for another minute. Reduce the heat to a very low heat, cover with a lid and continue cooking for 8 minutes. Ensure you occasionally stir to avoid them burning.
  • Melt the butter in a frying pan on a medium heat. Once melted and sizzling, add the lamb chops to the pan. Fry for 3 - 4 minutes then flip and cook for a further 3 - 4 minutes. Remember if your chops are very thick, they will need to cook for longer. Cook the chops until the juices run clear.  Leave to rest for 10 minutes then serve them with the Brussel sprouts.