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the Ingredients
Instructions
These juicy lamb chops are coated in herbs and served with fresh, crunchy asparagus.
Method:
- Finely chop the parsley, rosemary, thyme and the garlic then place in to a drip tray.
- Brush the lamb chops with a little oil and dip the meat into the herb mixture coating lightly, seasoning well with salt and pepper.
- Rinse and crack the bottom of the asparagus. Roll them in the lemon juice, olive oil and season with salt and pepper.
- Pre-heat your grill for high, direct heat 250◦C. Place the meat directly on the grill and sear for 4 minutes either side or until cooked to your liking.
- Remove the meat from the grill and allow to rest while you grill the asparagus. Place your asparagus direct and cook for a couple of minutes either side until softened slightly, drizzle over a little more lemon juice before serving.
- Cut the fillet and serve with grilled asparagus.
- Finely chop the parsley, rosemary, thyme and the garlic then place in to a drip tray.
- Brush the lamb chops with a little oil and dip the meat into the herb mixture coating lightly, seasoning well with salt and pepper.
- Rinse and crack the bottom of the asparagus. Roll them in the lemon juice, olive oil and season with salt and pepper.
- Pre-heat your grill for high, direct heat 250◦C. Place the meat directly on the grill and sear for 4 minutes either side or until cooked to your liking.
- Remove the meat from the grill and allow to rest while you grill the asparagus. Place your asparagus direct and cook for a couple of minutes either side until softened slightly, drizzle over a little more lemon juice before serving.
- Cut the fillet and serve with grilled asparagus.
In the kitchen:
At the barbecue:
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