Australian lamb chops with caramelised onion and olives
8 Australian lamb loin chops
1 tbsp olive oil
1 large red onion, thinly sliced
2 tsp fresh rosemary leaves
1 tsp brown sugar
16 green olives, pitted and cut into slivers
- Brush each lamb chop with a little oil. Season with salt and pepper. Set aside to use later.
- Heat oil in a large frypan over a low heat, add the onion, rosemary and sugar. Cook over a low heat for 15 minutes, stirring occasionally. Stir through the olives and then spoon the mixture into a bowl and keep warm.
- Reheat the pan to moderately-hot before adding the lamb chops. Keep the heat at moderately-high. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
- Remove lamb chops from heat, loosely cover with foil and rest chops for 2 minutes before serving. To serve place the chops onto plates and spoon over the caramelised onion and olives.
- Test lamb chops or cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving.
- Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).