Chilli Lamb Chops

I love recipes that require minimum effort and are bursting with flavour.

After a busy day, all I want to do is bung something in the oven, pour a large glass of wine and relax in front of the TV. At these times, I turn to Nigella for inspiration. Her lamb cutlets with chilli and black olives are delicious (see here for recipe)! Below is my take on her dish – in fact I am roasting a batch in the oven as I write this post.

Chilli Lamb Chops

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 2-3

Chilli Lamb Chops


  • 6 lamb loin chops (organic if possible)
  • 4 garlic cloves, crushed
  • 1 lime, juice only and an extra lime for garnish.
  • 1 tablespoon dried oregano
  • 1 red chilli, deseeded and chopped - alternatively use 1 tablespoon dried chilli flakes
  • Handful of kalamata olives
  • 1 tablespoon olive oil, or enough to lightly coat the chops
  • Salt and pepper to taste


  1. In a large bowl, mix all the ingredients and cover with cling film.
  2. Place in the fridge and marinate overnight, or at least 30 minutes so that the lamb can absorb all the flavours.
  3. Preheat the oven 200°C/400°F/gas mark 6.
  4. Put the chops into a shallow roasting pan that has been lined with foil. Cook for 30 minutes if you like the chops medium, and 45 minutes for well done.
  5. Serve with lime wedges and salad leaves.

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