David Herbert’s spicy twist on spring lamb chops
THESE recipes work for lamb cutlets or loin chops. You can also use a rack of lamb, roasting in a 200ºC oven for 20 minutes.
THESE recipes work for lamb cutlets or loin chops. You can also use a rack of lamb, roasting in a 200ºC oven for 20 minutes. Serve two or three chops per person.
Lamb chops with avocado salsa
8-12 lamb chops
Handful basil leaves
1 clove garlic, chopped
100ml olive oil
Avocado salsa
2 ripe medium avocados
200g cherry tomatoes
1 small red chilli, seeds removed,
finely chopped
2 tablespoons fresh mint leaves,
roughly chopped
Juice 2 small limes
1 tablespoon capers
1 small red onion, finely chopped
Extra mint leaves, to serve
Pulse basil, garlic and oil in a processor. Pour over chops and marinate for up to eight hours. For the salsa, peel and dice avocados and chop tomatoes. Put in a bowl with remaining salsa ingredients and mix well. Season and chill until needed. Preheat a griddle pan and cook chops on each side over a high heat, then rest for 5 minutes. Serve with salsa. Serves 4
And to drink … A full-bodied rosé such as 2014 Charles Melton Rose of Virginia ($22)
Lamb chops with hummus
8-12 lamb chops
4 cloves garlic, crushed
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup hummus
Juice ½ lemon
1 tablespoon harissa
50g pine nuts, roughly chopped
Combine garlic, rosemary, olive oil and lemon juice; season well. Brush over chops and marinate for an hour or two. Preheat a griddle pan and cook chops on each side over a high heat, then rest for 5 minutes. Combine hummus, lemon juice, harissa and pine nuts. Serve with chops.
And to drink … A spicy red: the 2014 Seppeltsfield Barossa Grenache ($25)