Lamb Cutlets with Hummus, Mint Chimichurri and Parsnip Chips

Lamb chops really is a go to for a quick BBQ evening. Easy to cook and so versatile with sides. When I have lamb chops in the fridge I always make sure I have hummus and I always have a big selection of herbs, whether in the fridge or in my garden. You never know when you will be in need of a quick chimichurri, herb salad or pesto. Enjoy this recipe, yum, yum and yum!

Ingredients

6-8 lamb cutlets

1.5 cups fresh mint

1 cup fresh Italian parsley

2 cloves garlic

1/2 red chilli

90ml extra virgin olive oil

30ml red wine vinegar

Salt and Pepper

Store bought Hummus

2 large parsnips

Extra virgin olive oil

Smoked salt flakes

Method

Pre heat the oven to 200C. Peel the parnips and discard the skin. Keep peeling thin slithers of parsnips and place on a baking tray lined with baking paper. Drizzle with extra virgin olive oil, season with flakes smoked salt and set aside.

For the chimichurri put the mint, parsley, chilli, garlic, 90ml olive oil, and red wine vinegar into a food processor and pulse until chopped up. Season with salt and pepper. Once ready pop in the fridge.

Season the lamb chops with salt and cook on the BBQ until cooked. (Can also be done in the oven)

While the lamb is cooking put the parsnips in the oven and watch closely so they don’t burn. They will take 7-10 min to cook. Take out of the oven when they are crispy. Serve with the cooked lamb chops, hummus and chimichurri. Enjoy!

Grilled Lamb cutlets with Pea Salad and Harissa Yoghurt

Yes, more lamb on the BBQ! This time with a lovely pea salad and a delicious spicy Harissa yoghurt. Double enjoy

Ingredients – Pea Salad

75g sugar snap peas

75g snow peas

1/2 cup frozen peas

1/3 cup fresh mint leaves, torn

3 cups kale leaves

Extra virgin olive oul

Salt and pepper

Ingredients – Harissa Yoghurt

1 tbsp harissa paste

1 cup Greek yoghurt

1/2 tsp smoked paprika

1 tbsp extra virgin olive oil

Smoked sea salt flakes

Ingredients – Lamb Cutlets

10 lamb cutlets

Salt and pepper to season

Method – Pea Salad

Pre heat the oven to 180C. Bring a large pot of water to boil. While waiting for the water to boil line a baking tray with baking paper, arrange the kale and drizzle with oil and season with salt. Bake in the oven for 7 minutes or until crispy. Remove from oven and set aside. Top and tail the snap peas and snow peas and once water is boiling blanch them together with the frozen peas for 2 minutes. Drain and set in an ice bath to stop cooking. Drizzle with extra virgin olive oil and season with salt.

Method – Harissa Paste

Mix the yoghurt and harissa paste in a bowl. Meanwhile mix the paprika and oil in a small bowl. Once mixed swirl into the yoghurt mixture gently so that there is still some oil visible. Don’t mix through. Sprinkle with some smoked sea salt flakes.

Next grill the lamb chop on the BBQ and serve all together. Delicious combination. Seems like more effort than it is. I promise 😄 Enjoy

Marinated Lamb Chops with Veggie Stack

Not a very complicated recipe at all, I am sure everyone out there has made something similar to this, but I thought I would share my version with you. Lamb loin chops are my favourite and the marinate mentioned below really tenderises the meat and the flavour is amazing.

Ingredients

Lamb

4 lamb loin chops
1 tbs chopped fresh rosemary
1/2 tsp sea salt
2 tsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp olive oil

Method

Place the lamb chops and all the ingredients in a plastic bag and marinate for at least 1 hour. Preheat oven to 200 degrees Celsius and cook the lamb chops for 20 – 25 minutes or until cooked.

Veggies

1 egg plant
1 zucchini
1 small japanese pumpkin
salt and pepper to season
olive oil for cooking

Method

Thickly slice the veggies and heat oil in a griddle pan. Do not add too much oil especially with the egg plant because it will just soak it all up and will make this dish very rich. Fry the veggies in batches, stack on top of each other and serve with the cooked lamb chops. Hope you all enjoy the meal.