News

Lemon and Rosemary Loin Chops with Pea and Lemon Dip

by
November 16, 2017

Lemon and Rosemary Loin Chops with Pea and Lemon Dip

Lemon and Rosemary Loin Chops with Pea and Lemon Dip

Serves 6

Ingredients:

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

Method:

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

beefandlamb.com.au

By
More in Rural
Login Sign Up

Dummy text