Preparation time 10 minutes
Cook time 30 minutes
INGREDIENTS
4 lamb loin chops
Marinade
2 garlic cloves, minced
1 tbsp thyme
Juice and zest of 1 orange
3 tsp olive oil
1 tsp salt
½ tsp black pepper
Brown rice & grape salad
½ cup brown rice
½ cup seedless grapes
¼ cup mint leaf, loosely packed
¼ cup flat leaf parsley, loosely packed
3 tsp dill
50 g feta cheese
½ lemon, juice only
1 green shallot
Salad dressing
1 tbsp maple syrup
1 tbsp olive oil
½ tsp black pepper
METHOD
1 Cook the brown rice according to packet instructions.
2 Zest and juice 1 orange. Add the thyme, minced garlic cloves, olive oil, salt and pepper. Marinate the lamb chops for 10 mins
3 Pick the mint, dill and parsley. Cut the grapes in half, cube the feta and slice the green shallot. Combine all of the ingredients
4 Place the lamb chops on the BBQ on a high heat for 5 mins on each side. Keep the BBQ hood closed whilst cooking. Once cooked rest for 5 mins and cover in any excess marinade.
5 Drain the brown rice and toss with the remainder of the salad ingredients.
6 Dress your salad with the maple syrup, lemon juice and olive oil and season with a pinch of black pepper.
Chefs tips
1 This marinade will also complement lamb back strap, cutlets, rump and forequarter chops.
2 Use quinoa or cous cous if you prefer it to brown rice.
The Carousel thanks Beef & Lamb Australia for this recipe
