RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 8 x Spring Lamb Chops
• 1 loaf of sourdough, in chunks
• ½ bunch Rosemary, leaves roughly chopped
• ½ bunch thyme, leaves roughly chopped
• ½ bunch parsley, roughly chopped
• 1½ lemons
• ½ – 1 cup of Cobram Estate Robust EVOO, plus extra
• 2 Tomatoes, diced
• 1 Red onion, thinly sliced
• 1 Cucumber, diced

METHOD:

• Pre-heat your BBQ.
• Season the bread chunks with EVOO and salt. Place onto the BBQ grill. Turning to cook until desired char. Once the bread is done, take off the heat.
• Meanwhile, place herbs into a bowl. Add garlic, salt, EVOO and juice of 1 lemon, mix to combine. Add lamb chops to the dressing to allow to marinate for 5 – 10 minutes (or up to one hour).
• Remove excess oil from the lamb chops before placing onto the hot BBQ. Grill chops to your preference (e.g rare, medium, well done).
• To combine the salad, break the bread up into bite sized pieces onto a serving platter. Add onion, tomatoes and cucumber. Sprinkle with a pinch of salt. Add more parsley leave.
• Once the lamb is cooked, place the lamb chops over the top of the salad to rest. Allow the juices to soak into the salad to act as a dressing.
• Drizzle with EVOO, juice of ½ a lemon and parsley leaves.

Our friends at Wine Selectors recommend pairing this dish with a Cabernet Sauvignon or Cabernet Blends.