JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.

For each of these methods, if you’re using lamb chops, cook them to your liking, if you go for pork, make sure they’re cooked all the way through and that no pink remains. All these timings work for lamb chops (approximately 150g each and 3cm thick) or pork chops (approximately 300g each and 3cm thick)

In a frying pan or griddleGet the chops out of the fridge so they can come up to room temperature before you start cooking • Put your frying pan or griddle on a medium heat • Lay the chops on a board, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well • Rub this seasoning into the meat • Add the chops to the pan or griddle and cook for 8 to 10 minutes (depending on their thickness), turning every minute or two, until coloured on both sides • If using pork, use tongs to hold the chops up on the fat edge to give it a bit of colour for a minute or so at the end • Make sure you’re only cooking as many chops as you have room for in the pan or griddle, they shouldn’t be touching each other – cook them in batches if necessary

On the barbecueGet the coals on the barbecue nice and hot, without too much flame and with plenty of glowing embers • Get the chops out of the fridge so they can come up to room temperature before you start cooking • Rake the coals into a big pile on one side and a smaller pile on the other – this is to make a hot side and a cool side of the barbecue • Lay the chops on a board, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well • Rub this seasoning into the meat • Put the chops on the hot side, making sure they’re not touching each other, and cook for a few minutes, turning every minute or two, until light brown on both sides • If any flames flair up, move the chops out of the way • When golden all over, use tongs to move the chops to the cooler side of the barbecue so they can cook through without burning

JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.