Lamb loin chops with green av­o­cado salad

The Northern Star - - MEAL PLANNER - beefand­

serves / 4 prep / 10 min cook / 8 min

8 lamb loin chops, trimmed

2 tsp fresh rosemary, finely chopped

1 baby cos let­tuce, torn into bite-size pieces

1 bunch of wa­ter­cress, washed and trimmed

1 large av­o­cado, de­seeded and diced into

2cm pieces

1 le­banese cu­cum­ber, shaved into rib­bons

¼ cup pepi­tas, toasted

¼ cup olive oil

¼ cup lemon juice

1. Brush the lamb chops lightly with oil. Sea­son with salt and pep­per, and sprin­kle with the rosemary. Pre­heat the bar­be­cue to hot then add the lamb.

2. Cook on one side for 2–3 min­utes un­til the first sign of mois­ture ap­pears. Turn lamb once only. Test the lamb chops for de­gree of “done-ness” with tongs.

3. Re­move lamb from heat, loosely cover with foil and rest for 3 min­utes be­fore serv­ing.

4. Toss to­gether the let­tuce, wa­ter­cress, av­o­cado, cu­cum­ber and pepi­tas. Com­bine the lemon juice and olive oil and sea­son to taste. Driz­zle over salad and gen­tly toss to com­bine, serve with the lamb.

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