LEMON & PAEROA LAMB CHOPS
SERVES 4 | 15 MINS PREP | 10 MINS COOK TIME
6 lamb shoulder chops
- 1 garlic clove, crushed
- 1 red chilli
- 1 5cm stalk lemongrass
- 6 stalks fresh coriander
- 6 leaves fresh mint
- 1/2 cup Lemon & Paeroa
Place all ingredients (except the L&P) in a small food processor and blitz until you have a paste.
If you don’t have a food processor, finely chop the garlic, chilli, and coriander stalks. Before chopping the lemongrass, tap alongside the stalk with the back of a knife to break it up. Add ingredients together and combine in a pestle and mortar.
Add the L&P to the processor, and blitz again until combined.
Place the lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge.
Bring the chops back to room temperature before cooking.
Preheat the barbecue or stovetop until medium-hot.
If using the barbecue, place a piece of baking paper or silicone baking sheet on the barbecue to help prevent the marinade from burning. Barbecue the lamb chops for 10-12 minutes, turning once.
If using a stovetop, place the lamb chops in a cast iron skillet and heat each side for approximately 3-4 minutes.
Once done, rest the lamb chops on a wooden board. While the meat is resting, deglaze the pan with some leftover L&P, scooping up the leftover marinade. Pour it over the chops and serve with coleslaw, potato salad or green salad.
Thanks to recipe.co.nz