Recipe: L&P Marinated Lamb Chops05:24|BRANDED
What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? We think we've created a dish that will be 'world famous' in your household, so go ahead and heat up the barbecue because you’ve just found your new favourite. Serves: 4 Prep time: 15 minutes + marinating time Cook time: 6-8 minutes INGREDIENTS: - 8 lamb chops - 1 garlic clove, crushed - 1 red chilli, chopped - 1 stalk of lemongrass (approximately 5cm) - 6 stalks of fresh coriander - 6 fresh mint leaves - ½ cup of Lemon & Paeroa METHOD: For the marinade: 1. Season lamb chops with a pinch of salt 2. Place all ingredients, apart from the Lemon & Paeroa, in a small food processor and blitz until you have a paste. 3. Add the Lemon & Paeroa to the processor, and blitz again until combined. 4. If you do not have a food processor, finely chop the garlic, chilli, and coriander stalks. Before chopping the lemongrass, tap alongside the stalk with the back of a knife to break it up. 5. Add ingredients together and combine in a pestle and mortar. 6. Place your lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge. For the lamb chops: 1. Bring the chops back to room temperature before cooking. 2. Preheat the barbecue or stovetop until medium-hot. 3. If using the barbecue, place a piece of baking paper or silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once. 4. If using a stovetop, place the lamb chops in a cast iron skillet and heat each side for approximately 3-4 minutes (depending on the hat of your pan). You're looking for a caramelised char on the lamb chops which will give you those sweet, caramel tones. 5. Once done, rest the lamb chops on a wooden board for around half the cooking time. 6. While the meat is resting, deglaze the pan with some leftover L&P scooping up the leftover marinade and pour it on top of the chops. 7. Serve hot alongside your favourite sides. We recommend coleslaw, potato salad, or green salad.