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
-
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.