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How to make Barbecue lamb with spring veg sauté

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 80ml (1/3 cup) olive oil, plus extra, to brush
  • 8 (about 120g each) lamb loin chops
  • 3/4 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper
  • 20g butter
  • 400g asparagus, trimmed, cut in half diagonally
  • 200g sugar snap peas, halved
  • 150g (1 cup) frozen peas, defrosted
  • 1/2 cup loosely packed fresh mint leaves, coarsely chopped
  • Extra fresh mint leaves, to serve

Method

  • Step 1 Preheat a barbecue with a lid, grill and flat plate on medium-high. Whisk the vinegar, mustard, garlic, lemon rind and 1 tablespoon lemon juice in a bowl. Gradually whisk in the oil. Season, then set aside.
  • Step 2 Lightly brush the lamb chops with the extra oil. Season with the salt and pepper. Place the lamb on the barbecue grill. Cook, covered with the barbecue lid, for 4 minutes or until well browned. Turn the chops over. Cook, covered, for 3 minutes for medium-rare or until cooked to your liking. Transfer the chops to a plate and set aside for 5 minutes to rest.
  • Step 3 Reduce the hot plate heat to medium and melt the butter on the hot plate until foaming. Add the asparagus, sugar snap peas and peas (use a baking tray if the barbecue rim isn’t high enough). Season with salt. Cook, turning the vegetables often with a metal egg lifter, for 4-5 minutes or until the vegetables are tender crisp.
  • Step 4 Transfer the vegetables to a large bowl. Add the chopped mint and 60ml (1⁄4 cup) vinaigrette. Toss to coat. Transfer to a platter. Top with the lamb. Sprinkle with the extra mint and serve with the remaining vinaigrette.