Lemon & Paeroa Lamb Chops

SERVES 4 | 15 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

6 lamb shoulder chops

1 garlic clove, crushed

1 red chilli

1 5cm stalk lemongrass

6 stalks fresh coriander

6 leaves fresh mint

½ cup Lemon & Paeroa

METHOD

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.

Recipe & image thanks to recipes.co.nz

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