Wednesday, May 17, 2017

Rosemary & Garlic Grilled Lamb Chops on Arugula





A luscious lean New Zealand Rack of Lamb must be one of the most delectable cuts of meat, and when sliced into single or double chops and marinated in a fragrant elixir of fresh rosemary, pungent garlic, lemon zest and pungent olive oil, the flavours can be intoxicating. Coarsely blended together in a food processor to produce a robust paste, the marinade is simply massaged into the lamb chops and then simply abandoned for an hour or so, to work it's magic. Grilled outdoors for 4 to 5 minutes per side for the perfect pink chop, the lamb becomes meltingly tender and infused with fabulous flavours. Set over a bed of wild peppery arugula with steamed sugar snap peas, fresh basil and plump Campari tomatoes, this is a simple, healthy and delicious springtime feast.






Rosemary & Garlic Grilled Lamb Chops on Arugula  
Serves 2

1 New Zealand rack of lamb, cut into single chops
2 cloves of garlic, minced
1 tbsp fresh chopped rosemary
3 tbsp olive oil
1 lemon, zested
1 tsp Maldon sea salt
1/2 tsp fresh ground black pepper
2 large radishes, finely sliced
8 basil leaves, julienned
6 Kalamata olives, pitted and quartered
4 Campari tomatoes, halved
16 sugarsnap peas, trimmed and steamed
1 oz shaved Parmigiano-Reggiano

Vinaigrette:
2 tsp extra-virgin olive oil
1/2 lemon, juiced, about 1 tablespoon
Maldon salt and freshly ground black pepper



Combine the garlic, rosemary, olive oil, lemon zest, salt and pepper in a small bowl or food processor to make a thick marinade, then pour over the lamb, massaging it in well on both sides to thoroughly to coat the meat all over. Cover with plastic wrap and refrigerate for at least one hour or even overnight for maximum flavour.

Preheat an outdoor grill to medium high. When hot, grill the lamb about 2-3 minutes per side, so that the lamb is cooked through but still pink on the inside. 

While the lamb is resting, whisk together the olive oil with the lemon juice and season to taste with Maldon salt and pepper. Scatter the arugula and chickpeas on a decorative platter and toss gently to coat with the dressing. To serve, arrange the lamb chop over the greens and garnish with the shaved Parmigiano-Reggiano.