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BBQ lamb with spring vegetable sauté
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spring celebration: BBQ lamb chops with mint vinaigrette and veggies.
Ingredients:
  • 40.00 ml red wine vinegar
  • 11.80 gm Dijon mustard
  • 2 garlic cloves, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 80ml (1/3 cup) olive oil, plus extra to brush
  • 1.80 gm sea salt flakes
  • 1/2 tsp freshly ground black pepper
  • 8 (about 120g each) lamb loin chops
  • 20g butter
  • 2 bunches asparagus, woody stems trimmed, cut in half diagonally
  • 200g sugar snap peas, cut in half diagonally
  • 150g (1 cup) fresh shelled peas
  • 125.00 ml loosely packed fresh mint leaves, coarsely chopped
Instructions:
  • Heat up the barbecue grate and hot plate over medium-high heat. In a large bowl, combine vinegar, mustard, garlic, lemon zest, and 1 tablespoon of lemon juice. Slowly whisk in the oil and season with salt and pepper to taste. Set the dressing aside.
  • Brush lamb chops with a touch more oil, season with salt and pepper. Grill on barbecue for 4 minutes until well browned, then flip. Grill for 3 more minutes for medium-rare or until desired doneness. Rest on a plate for 5 minutes before serving.
  • Lower the hot plate to medium heat. Melt the butter on the hot plate until it becomes foamy. Add the asparagus and both types of peas, then season with salt. Cook, flipping the vegetables with a flat metal spatula, for 4-5 minutes, or until tender-crisp.
  • Place the vegetables in a spacious bowl and mix in the mint and 60ml (1/4 cup) of the vinaigrette until well coated. Arrange the vegetables on a platter, top with the lamb, and serve with the extra vinaigrette.

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