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.

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