James Whelan Butchers: Sideloin/Centreloin Lamb Chops with Parsley and Thyme Dressing

Sideloin/Centreloin Lamb ChopsA really tasty mid-week meal that can be on the table in twenty minutes. We have used sideloin/centreloin chops but the recipe works equally well with any type of lamb chops, cutlets or lamb steaks.

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Parsley and Thyme Dressing

  • 4-5 tablesp. fresh parsley, chopped
  • ½ tablesp. fresh thyme leaves
  • Juice and zest of ½ lemon
  • 2 cloves garlic, finely chopped
  • 150mls olive oil

Serves: 4

To Cook

Drizzle the olive oil over the chops, season with salt and pepper and sprinkle on the the thyme leaves.  Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden. Combine the dressing ingredients and serve with the lamb.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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