Chargrilled Green Tomatoes & Lamb Chops with Pickled Yoghurt

SERVES 4 (AS MAIN MEAL) PREP 10 MIN COOK 10 MINS

2 teaspoons extra-virgin olive oil 12 lamb chops (1.3 kg), excess fat

removed

2 cups rocket leaves

GRILLED GREEN TOMATOES 500 g green tomatoes, sliced

1 cm thick

2 garlic cloves, minced

Juice of 1 lemon

¼ teaspoon dried chilli flakes

PICKLE YOGHURT

35 g (¼ cup) finely chopped

gherkins

125 g (½ cup) low-fat natural

yoghurt

To make the pickle yoghurt, add the gherkins and yoghurt to a bowl and mix to combine.

Set aside.

Drizzle the olive oil over the lamb chops and season with freshly ground black pepper. Massage the oil and seasoning into the meat.

For the grilled green tomatoes, put the tomatoes in a large bowl with the garlic. Sprinkle the lemon juice over and season with the chilli flakes and a pinch of freshly ground black pepper. Toss to coat.

Preheat a barbecue grill plate to high, or heat a cast-iron chargrill pan over high heat on the stovetop, until it is almost smoking.

Add the tomatoes and lamb to the barbecue or chargrill pan. Cook the tomatoes for 2 minutes on each side until charred. Cook the lamb for 3 minutes on each side for medium. Transfer to a plate and allow to rest for a few minutes.

Divide the lamb chops, grilled green tomatoes, rocket leaves and the pickle yoghurt between four plates and serve.