Cook the brown rice according to packet instructions.
Zest and juice 1 orange. Add the thyme, minced garlic cloves, olive oil, salt and pepper. Marinate the lamb chops for 10 mins
Pick the mint, dill and parsley. Cut the grapes in half, cube the feta and slice the green shallot. Combine all of the ingredients
Place the lamb chops on the BBQ on a high heat for 5 mins on each side. Keep the BBQ hood closed whilst cooking. Once cooked rest for 5 mins and cover in any excess marinade.
Drain the brown rice and toss with the remainder of the salad ingredients.
Dress your salad with the maple syrup, lemon juice and olive oil and season with a pinch of black pepper.
Tips
This marinade will also complement lamb back strap, cutlets, rump and forequarter chops. Use quinoa or cous cous if you prefer it to brown rice.
