Rosemary Lamb Chops with Zucchini Ribbon Salad

 

A succulent bone tingling quick and easy lamb dish with a refreshing zucchini mint salad

Rosemary Lamb Chops with Zucchini Ribbon Salad

Ingredients

  • 4 lamb chops
  • 1 stick of rosemary
  • 1 anchovy
  • lemon zest
  • 1 zucchini
  • 8 leaves of mint
  • extra virgin olive oil
  • Juice of a lime

Method

    1. To create marinate blitz rosemary, anchovy, zest in enough oil to combine into fine paste. Marinate chops.
    2. Slice zucchini into 2mm ribbons using a peeler. Season with a pinch of salt and sugar and allow to sit for 1 hour, until zucchini becomes soft.
    3. Season and grill chops until medium (approx 3 minutes each side)
    4. Make a salad with zucchini ribbons, mint, olive oil and lime juice.
    5. Serve salad next to chops with lime wedges

    ENJOY

    Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

      Ingredients for Rosemary Lamb Chops with Zucchini Ribbon Salad

      Lemons (each)

      Product of Australia

      $1.14 ea
      $6.99

      Lemons (min 1kg net)

      Product of Australia

      $1.70 ea
      $9.99

      Lemons Imperfect Pick Value Range (min 500g)

      Product of Australia

      $1.70 ea
      $3.99

      Limes (each)

      Product of QLD (Aust)

      $1.32 ea
      $10.99

      Mint (bunch)

      Product of VIC (Aust)

      $2.29 ea

      Zucchini Black (each)

      Product of QLD (Aust)

      $0.80 ea
      $7.69