Lemon and rosemary loin chops with PEA dip
- 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.