Marco Pierre White Recipe: Indulgent Herbed Lamb Chops

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British celeb chef Marco Pierre White gives us his top tips for cooking chops...

Lamb chops recipe by Marco Pierre White

© Knorr

Serve these lamb chops with plenty of roasted veggies, creamy mash potato and some rich gravy. A great alternative to a traditional Sunday lunch...

Indulgent Herbed Lamb Chops

Serves: 4

Marco says, "This recipe for lamb chops is ideal when you want a quick and tasty dinner. Often when people cook lamb chops, they cook the meat but not the fat; and uncooked lamb fat is not very pleasant. The way I cook lamb chops is on a griddle pan, starting them fat side down so that the fat renders down and becomes crispy.

When you watch me you'll see that I take a lot of trouble to cook the chops carefully on all sides, turning them often and moving them round the griddle. Once the chops are cooked to your taste, spread a little Dijon mustard on one side, then coat them in finely chopped chives. This is a classic French way of serving them which both looks great and tastes delicious."


  • 1 Knorr Lamb Stock Cube
  • 1tbsp olive oil
  • 8 lamb chops
  • 4–6tsps Dijon mustard, for coating
  • 15g pack fresh chives, very finely chopped
  • 1 small shallot, finely chopped
  • Parsley sprigs for decoration


Crumble the Knorr Lamb Stock Cube into the olive oil and blend to form a paste. Spread the paste evenly over the lamb chops.

Place the chops fat side-down on a large, heavy griddle pan and gradually increase the heat through, allowing the fat to render out without burning.

Cook the chops until the fat has browned, around 5 minutes, removing the pan from direct heat if the griddle gets too hot.

Then return it to the heat to continue cooking until the meat is cooked to taste.

Depending on thickness, cook 3–4 minutes on each side for pink, 4–5 minutes for medium and 5–6 minutes for well done. Turn the chops over often to ensure even cooking.

When chops are cooked, spread a little Dijon mustard (about ½ tsp) over the up-most side of each lamb chop.

Dip the mustard-coated side of each chop in the chives to coat evenly and place them on a warm serving platter.

Sprinkle over the shallot and garnish with parsley. Pour over a touch more olive oil, if you’d like to. Serve at once.


15 minutes


15 minutes

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