1 tbs oregano
1 ½ tsp cooking salt
1 ½ tsp sweet paprika
½ tsp garlic powder
¼ tsp black pepper
1.3kg (2.9lb) forequarter chops, 6 chops 1-1.5cm (0.4-0.6in) thick
1 whole lemon
Combine the spices and massage both sides of each lamb chop with them. Allow the meat to marinade for at least 30 minutes, or overnight if desired. Because the chops release a lot of fat, no oil is required.
Preheat the oven to 220°C Degree fan forced. Place the lamb chops on a large lined baking tray and bake them for 20-25min on one side. If the lamb chops are thinner, they typically need less than 20min before turning them over. By this stage they will release quite a lot of liquid so you may tip that out or keep it aside to make a gravy. Turn each lamb chop over and return the tray to the oven for a further 7-10min. Take the chops out once they are browned, drizzle them with lemon juice and serve warm.
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