BBQ Lamb Chops With Burst Tomato & Bean Salsa
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BBQ Lamb Chops With Burst Tomato & Bean Salsa
Recipe By Courtney Roulston
Ingredients
8 medium-sized Coles lamb loin chops, leave the fat on
sea salt and cracked pepper to taste
1/3 cup Squeaky Gate extra virgin olive oil
1 small red onion, sliced into thin wedges
2 cloves garlic, sliced
2 good quality anchovy fillets *optional
4 thyme sprigs, leaves picked
250 g Coles red perino cherry tomatoes
400 g can white cannellini beans, drained
1 tbs white or red wine vinegar
10 basil leaves, torn
3 cups rocket leaves to serve
1 lemon to serve
Cooked on The Ziggy available at Barbeques Galore
Method
Pre-heat a BBQ grill to a medium heat.
Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.
Meanwhile, season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.
Stir the white beans, vinegar, basil, a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.
Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm.
