Recipe

Grilled lamb chops with broad bean vinaigrette

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Grilled lamb chops with broad bean vinaigrette
  • 1 kilogram fresh or 500 gram frozen broad beans
  • 150 millilitre olive oil
  • 1 medium brown onion, finely chopped
  • 6 clove garlic, minced
  • 2 bay leaves
  • 1 long red chilli, finely sliced
  • 50 millilitre champagne vinegar
  • 4 lamb forequarter chops
  • 1/2 cup finely chopped mint leaves

Method

Grilled lamb chops with broad bean vinaigrette
  • 1
    Pod broad beans. Blanch in boiling water 1 minute; drain and refresh in iced water. Pod again, set aside.
  • 2
    In a small saucepan, heat oil over low. Add onions, garlic, bay leaves and chilli and season well. Cook until onions are soft but not coloured, about 15 minutes. Remove from heat and add vinegar. Discard bay leaves. Set aside.
  • 3
    Grill, barbecue or pan-fry chops over high heat until cooked to your liking. Add beans and mint to onions, stir to combine then spoon over chops.