LEMON AND ROSEMARY LOIN CHOPS WITH PEA DIP

October 5, 2020

Make your next party a hit with finger food that is a little more substantial and will keep everyone coming back for more.

• SERVES 4
• PREP TIME 10 mins
• COOKING TIME 10mins

INGREDIENTS

• 8 lamb loin chops, fat trimmed

• 1 tbsp olive oil

• 3 cloves garlic, crushed

• Zest and juice of 2 lemons

• 1 ½tbsp rosemary leaves, finely chopped

• 1 cup (150g) frozen peas, blanched in boiling water

• ⅓ cup (100g) Greek yoghurt

• 1 tbsp tahini

• ¼ cup fresh mint leaves, finely chopped

• ¼ tsp chilli flakes

• Chargrilled lemon wedges, to serve

METHOD

1. Place the oil, 2 cloves garlic, half the lemon zest and juice, rosemary and lamb in a large snap lock bag. Season and set aside to marinate for 10 minutes.
2. Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.
3. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.
4. Serve lamb with pea dip and lemon wedges.

PROVIDED BY AUSTRALIAN LAMB https://www.australianlamb.com.au/recipes/lemon-and-rosemary-loin-chops-with-pea-and-lemon-dip/