- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Advanced
Win the midweek dinner dash with fresh barbecued spiced lamb chops — ready in just 30 minutes!
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
Barbecued spiced lamb chops with pumpkin & salad
Print RecipeIngredients
- 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
Instructions
- 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.
Notes
Top tip: Jap pumpkin is also known as kent pumpkin.
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef
