RECIPE OF THE WEEK
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 1⁄2 tbsp rosemary leaves, finely chopped 1 cup frozen peas, blanched in boiling water 1⁄3 cup Greek yoghurt 1 tbsp tahini 1⁄4 cup fresh mint leaves, finely chopped 1⁄4 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