Grilled Lamb Chops

[bpen]

Ingredients

* 8 new season lamb chops, trimmed of excess fat
* 120g shelled fresh English peas
* 120g broad beans, peeled
* 8 mint leaves, cut into fine strips
* 100ml sweet white vinegar
* 150ml extra virgin olive oil
* sea salt
* pepper
* olive oil for cooking

1. Ensure your barbeque or grill is at an optimum temperature. Bring a pan of salted water to the boil. Blanche the peas and beans until just tender. Refresh in iced water, drain and reserve.

2. Season the chops well and rub with olive oil. Place on the grill and cook on one side for 4 minutes. There should be a good caramelisation when the chops are turned along with a slight charring along the fat.

3. Turn the chops over and cook for a further 3 minutes or until medium rare. The chops should have a good spring to the flesh when pressed.

4. Remove the lamb from the grill and rest on a rack in a warm place for 5-7minutes. This will allow the juices to seep back into the chops and give an even colouring and tenderise the flesh. To prepare the fresh peas, broad beans and mint.

5. Whisk together the extra virgin olive oil and vinegar, season well and then warm gently in a sauce pan.

6. Add to this the peas and beans and warm slightly, checking the seasoning as you go.

7. Divide some of the peas and beans, along with some of the vinaigrette onto 4 serving plates. Place two lamb chops on top of each pile of beans and peas and then spoon over the remainder of the pea and bean vinaigrette.

8. Finish each plate with a sprinkle of fresh mint strips. This is an ideal barbeque dish. The smokiness of grilling contrasts with the sweetness of the lamb, peas and mint.

Enjoy!

[kitchencook]

thanks great recipe!