GARLIC LAMB SADDLE CHOPS
Serves three
- 500 g EMH lamb saddle chops
- 2 garlic cloves
- juice of half a lemon
- salt
- freshly ground black pepper
- extra virgin olive oil
- a small bunch of thyme
salad:
- 2 medium courgettes
- 4 spring onion stalks
- white wine vinegar
- extra virgin olive oil
- salt
- freshly ground black pepper
Grate the garlic and finely chop the thyme. Place in a large bowl and squeeze over the lemon juice. Add enough olive oil to form a paste-like mixture. Season. Add the lamb chops, rub well so every piece is coated with the marinade. Refrigerate for at least 10 hours.
For the salad dressing, finely chop the spring onions, place in a bowl, add olive oil and season with vinegar, salt and pepper. Slice the courgettes into thin rounds. Grill the lamb chops for 2–3 minutes per side, transfer to a bowl and keep warm. Brush the courgette slices lightly with oil and grill briefly on both sides. Transfer to a bowl, pour over the dressing, toss and serve immediately with the lamb.
