Albert Ménès brings you this simple recipe for lamb chops with Paprika, highlighting a great new spice for 2018: Oakwood Smoked Paprika. Ready to discover this enchanting spice?

A brief history of Paprika :

Paprika is a pepper native to South America that was imported by the Spanish colonists. Smoked over an oak wood fire, it was then called "Pimenton" in Spain, and was widely used in Spanish cuisine; it is also the main spice used to make chorizo. Our Albert Ménès Oak Wood Smoked Paprika is mild but warm, enhanced by the aromas and special essences of oak wood. This Paprika will take your breath away... It will easily sublimate your dishes by giving them a gourmet touch. On grilled meat, it will give a lovely relief while recalling the aromas of smoking and grilling.

For 6 people
Difficulty : Easy
Preparation time : 10 min
Cooking time : 5min
Marinade : 24 h

Preparation

Prepare a marinade by mixing the olive oil, Albert Ménès Oakwood Smoked Paprika, whole peeled garlic clove and thyme.

Brush the chops with this mixture and leave to marinate in the fridge for 24 hours.

The next day, season the meat with salt. Heat a frying pan over a high heat and, when hot, place the lamb chops in it. Fry for three minutes on each side until golden brown.

Serve the lamb chops with a green salad dressed with shallots.

Chef's tip: You can also cook your lamb chops on the barbecue and sprinkle them with Albert Ménès Fleur de sel aux herbes de Provence just before serving.

Chef's perfect accompaniments: potatoes, lamb chops, rice, squid, grilled meats of all kinds, etc.