From our 7 day bbq challenge recipes, a lamb loin chop meal with a tasty mint pesto, in less than 30 minutes!
Cover your lamb chops in oils, salt and pepper and the zest of a lemon to marinate for a few minutes while you get your plate up to heat and ready to go.
Once your plate is hot enough, place the chops down and sear them on each side for about 2-3 minutes per side. Then move them over to your grills, lowering the flame to avoid as much flame spatter as possible. Once you have moved the chops to the grill, you can place your vegetables down on the plate to cook through.
After 4-5 minutes, give the chops a turn on the grill, then place a small scrape of pesto (recipe follows) on top of each chop. Swap your vegetables and chops, chops back to the plate, pesto side down, and vegetables on the grill to colour up.
Turn off the plate underneath the chops so they rest for about 5-7 minutes before serving. To serve, stack up some vegetables, some chops and give it a bit more of the tasty pesto.
This can be done in a blender, or in a manual chopper like I used on the video. Combine the mint, the garlic, pine nuts, a bit of lemon zest, and blend in your blender till it is quite a chunky consistency. pour in 1/2 cup olive oil in a steady stream with the blender still going. If you are doing this manually, finely chop all ingredients separately and then combine in a bowl with the oil to mix through thoroughly.
Even though lamb is expensive at the moment, using some tasty flavours with one of the cheaper cuts, makes this a super tasty spring time BBQ.
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