Lamb forequarter chops with grilled peach

SERVES

4

PREP TIME

15mins

COOKING TIME

20mins

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Lamb forequarter chops with grilled peach

INGREDIENTS

4 forequarter lamb chops, trimmed

1/4 cup olive oil

1/4 cup lemon juice

2 tsp dried oregano

3 cloves of garlic, crushed

Salt and pepper to season

Extra lemon wedges to serve

Grilled Peach & Rocket Salad

4 peaches, stones removed, quartered

150g marinated feta in oil (oil reserved)

2 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

150g baby rocket leaves

1/2 cup almonds, toasted, chopped

Parsley leaves to serve

METHOD

  • Pat dry lamb with paper towel. Mix olive oil, lemon juice, oregano and garlic together in a bowl. Season with salt and pepper. Cover and refrigerate for 30 minutes to 1 hour. Bring lamb to room temperature for 30 minutes before cooking.
  • In a small bowl, place ¼ cup of reserved oil from feta, red wine vinegar, lemon juice and Dijon mustard, season with salt and pepper. Whisk to combine.
  • Heat a chargrill pan over medium-high heat. Brush flesh of peaches with olive oil, place on chargrill pan. Cook for 2-3 minutes each side. Remove from heat. Increase heat to high.
  • Add lamb and cook, in batches for 4-5 minutes each side until marks appear and lamb is cooked to medium. Set aside to rest for 5 minutes. Toss rocket and peaches in serving bowls, drizzle with dressing. Crumble over feta and top with toasted almonds and parsley leaves.
  • Serve lamb with salad and lemon wedges.

TIPS

  • You can also use lamb leg steaks, lamb cutlets, lamb loin chops or lamb chump chops for this recipe.

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