A salad you can make on the BBQ? That’s what I’m talking about! Lamb for protein, loads of veges for colour, and feta for extra yum factor.
What you need
1 bunch fresh asparagus, trimmed
1 punnet cherry tomatoes
2 red onions, cut into thick rings
3 yellow peppers, each cut into 18 pieces
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 cup cup fresh basil leaves
200g Mainland Creamy Feta, crumbled
Grated zest of 1 lemon
1 garlic clove, minced
1 Tbsp minced fresh mint
1 tsp chopped fresh rosemary
12 lamb chops
Salt and pepper, to taste
Here's how it's done
Preheat BBQ grill plate to moderately high. In a large bowl, toss the vegetables with olive oil and season with salt and pepper.
Cook vegetables in batches, until tender and slightly charred, turning once or twice. (The asparagus, tomatoes and red onions will take approximately six minutes; the peppers, 10-12 minutes). When cooked, drizzle with your favourite dressing.
For the lamb, rub a pinch of rosemary on both sides of each chop and season with salt and pepper. Turn up the BBQ to high and sear each chop for two minutes each side, until golden. Rest for 10 minutes.
Meanwhile, make the gremolata. In a small bowl, stir together the lemon zest, garlic and mint.
Place chops on top of the grilled salad and sprinkle with gremolata, basic and feta. Serve immediately.
Marinating the chops in olive oil, lemon juice and garlic for at least an hour will make them even more tender.