Recipe

Lamb Forequarter Chops with Grilled Peach & Rocket

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 20 mins
Lamb Forequarter Chops with Grilled Peach & Rocket

Ingredients

  • Serves 4

Salad

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Method

  1. Pat dry lamb with paper towel. Mix olive oil, lemon juice, oregano and garlic together in a bowl. Season with salt and pepper. Place lamb in a non-reactive container. Rub marinade all over lamb. Cover and refridgerate for 30 minutes to 1 hour. Bring lamb to room temperature for 30 minutes before cooking. 
  2. In a small bowl, place 1/4 cup of reserved oil from feta, red wine vinegar, lemon juice and Dijon mustard, season with salt and pepper. Whisk to combine.
  3. Heat a chargrill pan over medium-high heat. Brush flesh of peaches with olive oil, place on a chargrill pan. Cook for 2-3 minutes each side. Remove from heat. Increase heat to high. 
  4. Add lamb and cook, in batches for 4-5 minutes each side until marks appear and lamb is cooked to medium. Set aside to rest for 5 minutes. Toss rocket and peaches in serving bowls, drizzle with dressing. Crumble over feta and top with toasted almonds and parsley leaves. 
  5. Serve lamb with salad and lemon wedges. 

Tips

  • You can also use lamb leg steaks, lamb cutlets, lamb loin chops or lamb chump chops for this recipe.
  • Pistachios, pecans and walnuts will also work well as a substitute for almonds.
  • Mix up the salad by grilling pears or nectarines.