Try a lovely bit of lamb to wow at your summer barbecue

by Gary Ibbotson

Often overlooked during barbecue season, lamb is arguably the most succulent and delicious meat when cooked over hot coals.

Ideally served medium-rare, lamb chops are quick and easy to cook and are perfect to serve at a family get-together or summer party with your friends.

So, with that in mind, here is a superb Loin Lamb Chop recipe with a lemon-mint salsa verde, courtesy of Weber, which serves four.

The barbecue-perfect recipe has a prep time of 20 minutes, with a cooking time of just 8-10 minutes, with a direct grill.

Ingredients
• 8 lamb loin chops, each about 3cm thick, trimmed of excess fat
• 50g fresh mint leaves
• 50g fresh flat-leaf parsley leaves and tender stems
• 1tsp finely grated lemon zest
• 2tbsp fresh lemon juice

• 1tbsp roughly chopped shallot
• 1tbsp drained capers, rinsed
• 1garlic clove, roughly chopped
• Half tsp sea salt
• Quarter tsp crushed chilli flakes
• 4tbsp extra-virgin olive oil

Preparation (in the kitchen)
• In a food processor, blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly.
• Then, with the motor running, slowly add the oil until a chunky salsa forms.
• Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature.
• Cover and refrigerate, then bring to room temperature and stir to combine before serving.
• Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper.
• Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.

Preparation (at the barbecue)
• Prepare the barbecue for direct cooking over medium heat (180-230°C).
• Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired level (8-10 minutes for medium rare), turning once.
• Remove from the barbecue and leave to rest for 3-5 minutes.
• Finally, be sure to serve the chops warm, with two to a plate, with tasty salsa spooned on top – then enjoy!

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