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Best ever grilled lamb chops with lemon myrtle butter
Best ever grilled lamb chops with lemon myrtle butter
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enhance your dishes with aromatic lemon myrtle for a burst of freshness and tang.
Ingredients:
  • 600g baby chat potatoes
  • 2 large carrots, peeled, sliced diagonally
  • 250.00 ml frozen peas
  • 80g butter, softened
  • 2 tsp dried lemon myrtle
  • 11.80 gm dijon mustard
  • 8 (150g each) lamb loin chops
Instructions:
  • In a saucepan, add potatoes and cover with cold water. Bring to a boil over high heat, then reduce to medium heat. Cook for 12 minutes, adding carrots for the last 4 minutes and peas for the last 1 minute. Drain and return to the pan, covering to keep warm.
  • Mix together butter, lemon myrtle, and mustard in a small bowl then season with salt and pepper. Pour half of the butter mixture over the vegetables in the pan, gently toss to coat, cover to keep warm, and season with salt and pepper.
  • Preheat the grill on high. Arrange the chops on a wire rack over a large baking tray. Brush both sides of the chops with oil and season with salt and pepper. Grill the chops 5cm away from the heat for 4 minutes on each side for a medium cook or until done to your preference. Cover lightly with foil and let them rest for 5 minutes before serving.
  • Serve the pork chops alongside the vegetables, drizzling the remaining lemon myrtle butter on top for extra flavor.

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