The weather is finally starting to pick up.
With that in mind most of us will be looking to break out the BBQ and if you are you might want to try this recipe.
Lamb is the most overlooked meat to prepare on the grill but the most succulent when cooked on the barbecue! It is a meat that really shines when it is cooked on a high heat and served up medium rare.
This Weber style lamb loin chops with lemon-mint salsa verde serves four and is the perfect meal to prepare for family and friends this weekend.
Ingredients you will need include:
8 lamb loin chops, each about 3cm thick, trimmed of excess fat
50g fresh mint leaves
50g fresh flat-leaf parsley leaves and tender stems
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tbsp roughly chopped shallot
1 tbsp drained capers, rinsed
1 garlic clove, roughly chopped
½ tsp sea salt
¼ tsp crushed chilli flakes
4 tbsp extra-virgin olive oil
In a food processor, you will need to blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. Then with the motor running, slowly add the oil until a chunky salsa forms.
Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. Cover and refrigerate, then bring to room temperature and stir to combine before serving.
Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.
After that prepare your barbecue for direct cooking over medium heat (180-230°C).
Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.
Serve the chops warm, two to a plate, with salsa spooned on top.
