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Try this delicious lamb dish by Matt Moran
To make the tarragon salsa, soak the bread in milk for 2 minutes or until softened, then squeeze out all the excess milk (discard the milk). Process the tarragon leaves and garlic in a blender to combine, then with motor still running, gradually add the olive oil, season to taste, add the bread and blend until smooth. Add the vinegar just before serving otherwise the salsa will discolour.
Preheat a BBQ to high. Trim some of the fat off your Barnsley lamb chops and BBQ, turning occasionally for 10-12 minutes, for medium, or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
To Serve: Arrange the Barnsley chops on a platter and serve with the tarragon salsa.:
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