The days are getting longer, the sun’s shining brighter. There’s no better time to head out on the road, find a suitable spot for the rest of the day and whip up some tasty seasonal treats, says Catherine Milford.
SERVES 4
Ready in 60 Mins
INGREDIENTS:
- 2 lamb chops (approx. 300g each, bone in)
- Salt & freshly-ground black pepper
- 3 cloves garlic, crushed
- 2 teaspoons rosemary, finely chopped
- 2 teaspoons thyme or lemon thyme, finely chopped, plus extra for garnish
- 1 teaspoon flat leaf parsley, finely chopped
- ¼ cup olive oil
METHOD:
- Pre-heat barbecue or grill to high heat.
- Combine salt, pepper, garlic, rosemary, thyme and parsley with 2 tablespoons of oil in a bowl or pestle & mortar. Rub the paste generously into the lamb chops and leave to marinade for at least 30 minutes at room temperature.
- Place the lamb chops on the grill or barbecue, and turn the heat down a little. Grill one side for 3-5 minutes.
- Add the rest of the oil to the pestle & mortar, with a little more seasoning or herbs if desired, and brush onto the lamb as it cooks. Turn lamb once, and cook for another 3-4 minutes.
- Rest chops for 10 minutes before serving. Perfect with a fresh salad and baked potatoes or fresh bread.
