Lemon and Rosemary Loin Chops with Pea and Lemon Dip
8 lamb loin chops, fat trimmed
1 tbsp olive oil
3 cloves garlic, crushed
Zest and juice of 2 lemons
1 tbsp rosemary leaves, finely chopped
1 cup frozen peas, blanched in boiling water
cup Greek yoghurt
1 tbsp tahini
cup fresh mint leaves, finely chopped
tsp chilli flakes (optional)
Chargrilled lemon wedges, to serve
Place the oil, 2 cloves of garlic, half the lemon zest and juice, rosemary and lamb in a large snap-lock bag.
Season and set aside to marinate for 10 minutes.
Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli (if using). Season and blend until combined.
Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.
Serve lamb with pea dip and lemon wedges.
Source: Meat & Livestock Australia