FRESH AND VIBRANT
Lemon & rosemary loin chops with pea & lemon dip
Make your next party a hit with finger food that is a little more substantial and will keep everyone coming back for more
|Prep Time||20mins||Cooking Time||1hour||Serves||6|
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.
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.
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.
Serve lamb with pea dip and lemon wedges.