Chargrilled Australian lamb chops with pumpkin and pea frittata

Serves

Prep Time

Cook Time

Ingredients

6 Australian lamb loin chops

Roasted tomatoes and gravy to serve (optional)

Pumpkin and pea frittata:

200g Peeled pumpkin, cut into 1.5cm cubes

2 tbsp flour

4 Eggs

1 cup milk

1/4 cup grated parmesan

1/4 cup frozen peas, defrosted

Brush the lamb lightly with a little oil. Season each lamb chop with salt and pepper. Preheat the chargrill pan to hot before adding the meat.
Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.
To serve, cut the frittata into wedges and serve with the chops. Accompany with roasted tomatoes and gravy if desired.
To make Pumpkin and pea frittata: preheat the oven to 200°C. Line the base of a 20cm round ovenproof dish with non-stick baking paper. Steam or microwave the pumpkin until tender. Place the flour into a large bowl, whisk in the eggs until smooth.
Stir in the milk and Parmesan, fold through the cooked pumpkin and peas. Season with salt and black pepper. Pour into the prepared dish and bake in the oven for 30-35 minutes or until puffed and golden.
Note: This frittata will feed 4, so you can double the loin chops and serve 4.

Replace the lamb loin chops with lamb eye of shortloin/backstrap or lamb round or topside steaks
You can use a brush to lightly oil the meat - or you can use a light spray of oil
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place