Win the midweek dinner dash with fresh barbecued spiced lamb chops -- ready in just 30 minutes!
- Preheat a barbecue or chargrill pan over medium–high heat. Meanwhile, zest and juice the lemon, keeping the zest and juice separate. Using a mortar and pestle, grind garlic and 1 teaspoon salt to a paste, then stir in lemon zest, 2 tablespoons lemon juice, chilli flakes, fennel seeds, rosemary and 80ml (1/3 cup) oil. Reserve remaining juice. Transfer one-third of the marinade to a small bowl and reserve for serving.
- Divide remaining marinade between 2 large bowls. Add lamb to 1 bowl, toss well to coat, then marinate for 5 minutes.
- Meanwhile, cut pumpkin into 2cm-thick wedges, then halve wedges widthwise. Place in a single layer on a large, microwave-safe plate. Cover with plastic wrap and microwave on full power for 5 minutes or until almost tender. Drain liquid, then add pumpkin to second large bowl with marinade. Toss to coat.
- Barbecue lamb for 4 minutes each side or until almost cooked through. Rest for 5 minutes. Meanwhile, barbecue pumpkin for 2 minutes each side or until lightly charred.
- To make salad, whisk 1 teaspoon reserved lemon juice, remaining 2 teaspoons oil and a pinch of salt in a large bowl. Add rocket and toss to combine. Crumble over goat's cheese.
- Divide lamb and pumpkin among plates and drizzle with reserved marinade. Serve with salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set