I just love to marinate lamb in lemon and garlic. I have been doing this since we opened our first restaurant in 2003. The lemon is most important as not only does it flavour the lamb it also tenderizes it.
By Michael van de Elzen
Serves 4
Ingredients
- 4 lamb shoulder chops (about 400-500g)
- 150g soft cows feta
- 1 small avocado
- 1 Tbsp sour cream
- 2 Tbsp sunflower oil
- 1 Tbsp avocado oil
- 3 cloves garlic, crushed
- 1 lemon
- 1 x 2 pack Baby Gems (baby cos lettuces)
- ½ cup fresh coriander leaves
- 2 single stalks spring onion, roughly chopped
- 10 chives, roughly chopped
- handful fresh fennel fronds
- ½ cup mint leaves
Instructions
Preheat the oven to 160C.
Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest.
Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad.
For the salad
Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve.