- 8 lamb loin chops, each about 3cm thick, trimmed of excess fat
- 50g fresh mint leaves
- 50g fresh flat-leaf parsley leaves and tender stems
- 1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
- 1 tablespoon roughly chopped shallot
- 1 tablespoon drained capers, rinsed
- 1 garlic clove, roughly chopped
- ½ teaspoon sea salt
- ¼ teaspoon crushed chilli flakes
- 4 tablespoons extra-virgin olive oil
In the kitchen
- In a food processor, blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. Then with the motor running, slowly add the oil until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature.
- Cover and refrigerate, then bring to room temperature and stir to combine before serving.
- Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.
At the barbecue
- Prepare the barbecue for direct cooking over medium heat (180-230°C).
- Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes. Serve the chops warm, two to a plate, with salsa spooned on top.
Recipe by Weber