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Lamb chops with feta, tomato and asparagus

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8 -12 lamb chops or cutlets
2 bunch asparagus, trimmed
2 tbsp olive oil
2 tbsp lemon juice
12 cherry tomatoes, quartered
0.34 cup of crumbled feta cheese
wedges of lemon, new potatoes and green salad to serve


1 Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
2 Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb. Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only.
3 Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
4 Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender.
5 To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.


1 When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
2 Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).