Win the midweek dinner dash with fresh barbecued spiced lamb chops — ready in just 30 minutes!
Ingredients
- 1 large lemon
- 3 cloves garlic
- 1 teaspoon dried chilli flakes
- 2 teaspoons fennel seeds
- 1 tablespoon rosemary leaves
- 90ml extra virgin olive oil
- 8 lamb loin chops
- 1/4 (800g) jap pumpkin
- 1 bunch rocket
- 100g goat’s cheese
Method
- Step 1Preheat a barbecue or chargrill pan over medium–high heat. Meanwhile, zest and juice the lemon, keeping the zest and juice separate. Using a mortar and pestle, grind garlic and 1 teaspoon salt to a paste, then stir in lemon zest, 2 tablespoons lemon juice, chilli flakes, fennel seeds, rosemary and 80ml (1/3 cup) oil. Reserve remaining juice. Transfer one-third of the marinade to a small bowl and reserve for serving.
- Step 2Divide remaining marinade between 2 large bowls. Add lamb to 1 bowl, toss well to coat, then marinate for 5 minutes.
- Step 3Meanwhile, cut pumpkin into 2cm-thick wedges, then halve wedges widthwise. Place in a single layer on a large, microwave-safe plate. Cover with plastic wrap and microwave on full power for 5 minutes or until almost tender. Drain liquid, then add pumpkin to second large bowl with marinade. Toss to coat.
- Step 4Barbecue lamb for 4 minutes each side or until almost cooked through. Rest for 5 minutes. Meanwhile, barbecue pumpkin for 2 minutes each side or until lightly charred.
- Step 5To make salad, whisk 1 teaspoon reserved lemon juice, remaining 2 teaspoons oil and a pinch of salt in a large bowl. Add rocket and toss to combine. Crumble over goat’s cheese.
- Step 6Divide lamb and pumpkin among plates and drizzle with reserved marinade. Serve with salad.
- Low carb
- Low sodium
- Lower gi
Nutrition
2751 kj
Energy
49g
Fat Total
17g
Saturated Fat
7g
Fibre
37g
Protein
96mg
Cholesterol
166.32mg
Sodium
13g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: Jap pumpkin is also known as kent pumpkin.
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef
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