Pep­pered rose­mary lamb chops

Australian Women’s Weekly NZ - - OUTDOOR COOKING -

SERVES 4 PREP AND COOK TIME 35 MIN­UTES (+ MAR­I­NAT­ING TIME)

1 ta­ble­spoon fresh rose­mary leaves, chopped coarsely 1 tea­spoon sea salt flakes ½ tea­spoon freshly ground black pep­per ½ tea­spoon ground white pep­per ¼ tea­spoon cayenne pep­per 1 tea­spoon finely grated le­mon rind 12 (1.2kg) lamb loin chops 1 medium (140g) le­mon, cut into quar­ters roast sweet potato wedges, to serve

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