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Ingredients
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
Method
Mix the spices together and use that to rub on both sides of each lamb chop. Allow the meat to marinate for at least 30min or you may leave them overnight. No oil is needed as the chops release a lot if fat.
Preheat the oven to 220°C 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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