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Rosemary lamb chops with rocket salad
Rosemary lamb chops with rocket salad
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Prep Time:
70 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Indulge in Curtis Stone's flavorful rosemary lamb chops for a family-friendly feast.
Ingredients:
  • 39.60 gm sea salt flakes
  • 8 rosemary sprigs (about 10cm each), divided
  • 4 garlic cloves, smashed
  • 1 tsp black peppercorns
  • 4 lamb forequarter chops ( about 200g each)
  • 72.80 gm olive oil, divided
  • 1 bunch asparagus, woody stalks trimmed
  • 60g rocket leaves
  • 2 radishes, thinly sliced
  • 1 lemon, zest finely grated, juiced
Instructions:
  • Combine salt, honey, 7 rosemary sprigs, garlic, peppercorns, and 3 cups of water in a saucepan. Bring to a boil over medium heat, whisking until the salt dissolves. Transfer the mixture to a tall container and add 2 cups of ice cubes, stirring until melted. Once the brine is cool, add the lamb and refrigerate for at least 1 hour and up to 2 hours.
  • Preheat the barbecue to medium-high heat.
  • Take the lamb out of the brine and gently dry it. Rub the lamb with 2 teaspoons of oil, then grill it, flipping once, for approximately 3 minutes on each side until the lamb is browned and cooked to a perfect medium (the internal temperature should reach 60°C). Let the lamb rest before serving.
  • Strip leaves from the last rosemary sprig and mix with asparagus and 2 teaspoons of oil. Grill asparagus, flipping occasionally, for roughly 4 minutes until slightly charred and tender. Move to a cutting board and chop into thirds. Combine 3 tablespoons of oil, lemon zest, juice, salt, and pepper in a small bowl. In a larger bowl, mix asparagus, arugula, radishes, and 2 tablespoons of the dressing.
  • Place a succulent lamb chop on each of the elegant dinner plates. Delicately heap a flavorful salad over the chops and drizzle the remaining dressing over the vibrant greens.

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