Preparation time: 5 minutes
Cooking time: 12 minutes
- 8 -12 lamb chops or cutlets
- 2 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 12 cherry tomatoes, quartered
- ⅓ cup of crumbled feta cheese
- wedges of lemon, new potatoes and green salad to serve
How to Prepare
- Separate the lamb chops and asparagus in 2 dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
- Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking, turning lamb once only. Test the lamb is cooked with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.
When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).