bbq lamb chops with a pea & mint salad.
Dietary: Gluten free, nut free
Total time: 20–25 minutes
Prep time: 10 minutes
Cook time: 8–10 minutes
Serves: 3–4 people
BBQ Lamb Chops:
6 lamb chops
2 tablespoons olive oil
2 sprigs of rosemary, leaves removed and roughly chopped
Sea salt and cracked black pepper
Pea & Mint Salad Ingredients:
Handful fresh salad leaves of your choice
1 cup frozen peas, defrosted
1 baby cucumber, sliced finely into discs
½ a large fennel bulb, or 1 small fennel bulb, prepared as per directions below and sliced finely
Handful fresh mint leaves
Maple & Apple Cider Vinegarette Ingredients:
¼ cup apple cider vinegar
¼ cup olive oil
3 tablespoons honey or maple syrup
Sea salt and cracked black pepper
To Serve:
Lashings of Emelia’s The Saucy Australian Mint Sauce
Method:
Preheat the BBQ to medium-high heat.
Place the lamb chops in a large bowl and drizzle with olive oil. Add the chopped rosemary, sea salt and cracked black pepper, tossing until evenly coated.
Cook the lamb chops on the hot BBQ for 2–4 minutes on each side, depending on their thickness and your preferred doneness.
Transfer the lamb chops to a plate, loosely cover with foil and rest for 5 minutes.
To prepare the salad, trim the fennel bulb, remove any tough outer layers and finely shave using a sharp knife or mandoline.
Whisk the apple cider vinegar, olive oil and honey or maple syrup together and season with salt and pepper.
Arrange the salad leaves, peas, cucumber, fennel and mint on a large platter, drizzle with the vinaigrette and toss gently.
Serve the rested lamb chops alongside the salad with a generous drizzle of Emelia’s mint sauce.
Storage:
Cooked lamb keeps in the fridge for up to 3 days.
Tips:
Bring the lamb to room temperature before grilling.
Rest the chops for 5 minutes before serving.
Method:
Preheat a BBQ.
In a large bowl, rub the lamb chops with olive oil, rosemary, sea salt and cracked black pepper.
When the BBQ is at temperature, place the chops on the BBQ and cook on one side for 2-4 minutes before turning to cook the second side for a similar time.
Transfer the chops to a plate and allow them to rest for 5 minutes before consuming.
To make the salad, arrange the salad ingredients in a salad bowl or over a large platter/tray. The dressing ingredients can be whisked together in a small bowl or shaken well in a small jar with a lid to combine.
Serve the chops with lashings of Emelia’s The Saucy Australian Mint Sauce and drizzle the salad with our maple and apple cider vinaigrette.