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- Australian lamb chops with feta, tomato and asparagus
Australian lamb chops with feta, tomato and asparagus
Serves
4
Prep Time
5
Cook Time
12
Ingredients
8 -12 Australian lamb chops or cutlets
2 bunch asparagus, trimmed
2 tbsp olive oil
2 tbsp lemon juice
12 cherry tomatoes, quartered
1/3 cup of crumbled feta cheese
Wedges of lemon, potatoes and green salad to serve
Method
- Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
- Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb. Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. 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. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender.
- To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.
Tips
- When you barbecue, don't turn the meat too often, the rule is - turn meat once only. Use tongs and never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
- Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).