This delicious recipe is perfect for an Australia Day BBQ!
Take the lamb from the fridge about 10 minutes before cooking to ensure it cooks more evenly and browns better. The lamb should sizzle when you add it to the barbecue. You can also use lamb cutlets or lamb fillets/tenderloins for this recipe.... Read more.
Brush or spray the lamb chops lightly with oil and then season with salt and pepper. Preheat char-grill or barbecue to moderately-hot.
Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Turn lamb once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 2-3 minutes before serving.
While the lamb is resting, cook the capsicum strips on the barbecue for a minute on each side. Put the strips into a bowl with the oil, vinegar and basil leaves. Serve lamb with the grilled capsicum salad.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
• Preparation time: 8 minutes
• Cooking time: 10 minutes
Visit www.themainmeal.com.au for more luscious lamb dishes and ideas this Australia Day.
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