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- Australian lamb chops with grilled capsicum salad
Australian lamb chops with grilled capsicum salad
Serves
4
Prep Time
8
Cook Time
10
Ingredients
12 Australian lamb loin chops
1 large red capsicum, cut into thick spips
1 large green capsicum, cut into thick spips
1 large yellow capsicum, cut into thick spips
2 tbsp expa virgin olive oil
1 tsp balsamic vinegar
10 basil leaves, roughly torn
Method
- Brush or spray the lamb chops lightly with oil and then season with salt and pepper. Preheat char-grill or barbecue to moderately-hot
- Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Turn lamb once only. Test for doneness with tongs
- Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 2-3 minutes before serving
- While the lamb is resting, cook the capsicum sliips on the barbecue for a minute on each side. Put the sliips into a bowl with the oil, vinegar and basil leaves. Serve lamb with the grilled capsicum salad
Tips
- Take the lamb from the fridge about 10 minutes before cooking to ensure it cooks more evenly and browns better
- The lamb should sizzle when you add it to the barbecue
- You can also use lamb cutlets or lamb fillets/tenderloins for this recipe
