Lemon and paeroa marinated lamb chops
Combine two Kiwi classics for a winning lamb chop dinner
Serves
4
Prep Time
15 mins
Cook Time
10 mins
What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household! So go ahead and heat up the barbecue because you’ve just found your new favourite.
What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household! So go ahead and heat up the barbecue because you’ve just found your new favourite.
Ingredients
6 Quality Mark lamb loin chops
1 garlic clove
crushed1 red chilli
1 stalk lemongrass
5cm6 stalks fresh coriander leaves
6 leaves mint leaves
1/2 cup Lemon & Paeroai
Method
Place all ingredients, apart from the Lemon & Paeroa, in a small food processor and blitz until you have a paste.
Add the Lemon & Paeroa to the processor, and blitz again until combined.
Place your lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge.
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. Add ingredients together and combine in a pestle and mortar.
Bring the chops back to room temperature before cooking.
Preheat the barbecue or stovetop until medium-hot.
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.
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.
Once done, rest the lamb chops on a wooden board for around half the cooking time. In this case, it should be about 3-4 minutes.
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.
Serve hot alongside your favourite sides. We recommend coleslaw, potato salad, or green salad.
Nutrition Information per Serving (131g)
This nutrition analysis is based on 4 serves and is for the lamb only.