Sizzle this Australia Day with a tasty lamb loin chop recipe


Chef Darren Robertson with lamb loin chops.
Chef Darren Robertson with lamb loin chops.

SUMMER is in full swing and with Australia Day approaching, now is the time to be considering a tasty lamb barbecue.

We Love Our Lamb has teamed up with Three Blue Ducks and Rocker chef Darren Robertson to create some flavoursome lamb recipes.

Robertson’s lamb chop recipe is sure to be a winner at any barbecue this summer season and for many more to come.

He said they were quick and easy to make, full of flavour and perfect for entertaining.

Lamb Loin Chops, Charred Shallot Salsa Verde and Zucchini, Fennel, Apple and Almond Salad

Preparation: 15 minutes

Cooking time: 10 minutes

Serves: 4-6

Ingredients

8 x 100g lamb loin chops

Salt and pepper

1 tsp ground fennel seeds and cumin

Charred shallot salsa verde

6 shallots

A pinch of grated garlic

Juice and zest of half a lemon

3 tbsp red wine vinegar

2 tsp capers chopped

2 tsp gherkins chopped

2 tsp Dijon mustard

6 tbsp olive oil

2 handfuls of picked flat parsley to be chopped

1 handful of picked basil to be chopped

1 handful of picked mint to be chopped

Salt and pepper

Zucchini, fennel, apple and almond salad

1 green apple

1 zucchini, shaved

2 tbsp whole roasted almonds

1 small head of fennel, thinly sliced

2 sliced shallots

20g Parmesan

1 lime

1 tbsp olive oil

Salt, pepper

Method

1. Season the lamb chops with salt, pepper and spices. Next season the shallots with salt, pepper and a little oil.

2. For the charred shallot salsa verde, chargrill the shallots for 2-3 minutes then set aside. Put aside 3 of the shallots, along with a little handful of the herbs to garnish.

3. Chop the rest of the shallots and add to a blender with all the other salsa verde ingredients. Blend to a coarse green sauce then season with salt and pepper.

4. For the lamb chops, preheat the barbecue to 200C. Place the lamb cutlets in the centre of the barbecue. Chargrill the lamb chops for 2-3 minutes each side, until cooked pink.

Rest the lamb for 3-4 minutes before serving.

5. For the zucchini, fennel, apple and almond salad, cut the apple into matchsticks and to a bowl. Add the shaved zucchini, throw in the shallot, almonds and fennel. Season with lime juice, salt and pepper. Place in a serving bowl and grate Parmesan over the top.

6. Serve the lamb chops on a sharing dish garnished with the whole shallots and herbs, serve the charred shallot salsa verde on the side.

Cooking tips

To test for the doneness of the lamb you can use the ‘touch test’ method. Press the outside centre of the meat lightly with tongs. If it feels soft, it’s on the rare side; if it feels springy, it’s medium. Any firmer to touch and it’s on its way to being well done.

Resting the meat will mean you lose less juice when you cut it, meaning the meat will be juicier and tastier. Chops should stand for about 5 minutes (at least 3) before serving.