Do you have any lamb from Easter weekend you’d like to try an easy recipe with?
These scculent lamb chops are marinated in crushed garlic, lemon rind and olive oil then chargrilled or barbecued to perfection.
2 cloves garlic, crushed
2 teaspoons lemon rind, finely grated
1 tablespoon olive oil
3 small tomatoes, chopped
1/2 small red onion, finely sliced
400g can chickpeas, rinsed and drained
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoons ground paprika
60g baby spinach & rocket salad
4 lamb forequarter chops
Lemon wedges, to serve
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Combine the crushed garlic, lemon rind and olive oil in a large shallow dish. Add the lamb chops and turn to coat in the oil mixture, rubbing it into the surface of the meat using clean hands.
Preheat a chargrill or barbecue plate to moderately hot. Cook the chops for 5 mins each side, then set them aside on a plate to rest for 5 mins loosely covered with foil.
To make chickpea salad combine tomatoes, onion and chickpeas in a large bowl. Drizzle with lemon juice and extra virgin olive oil and sprinkle with paprika. Add spinach and rocket salad leaves and use clean hands to combine.
Serve the lamb chops with salad and lemon wedges