Create a meal the whole family will enjoy with Curtis Stones juicy, rosemary-infused lamb chops.
- In a medium saucepan, combine salt, honey, 7 rosemary sprigs, garlic, peppercorns and 3 cups water. Bring mixture to a boil over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add 2 cups ice cubes, stirring to melt ice. When brine is cool, add lamb. Refrigerate lamb in brine for at least 1 hour and up to 2 hours.
- Prepare a barbecue for medium-high heat.
- Remove lamb from brine and pat dry. Coat lamb with 2 teaspoons oil and barbecue, turning once, for about 3 mins per side, or until lamb is brown on both sides and cooked to medium doneness (an instant-read thermometer inserted into centre of lamb should register 60C.) Set lamb aside to rest.
- Tear leaves from remaining rosemary sprig and toss with asparagus and 2 teaspoon oil. Barbecue asparagus, turning as needed, for about 4 mins, or until crisp-tender and charred. Transfer to carving board and cut in thirds crossways. In a small bowl, whisk remaining 3 tablespoons oil, lemon zest and juice and season with salt and pepper. In a large bowl, toss asparagus, rocket, radishes and 2 tablespoons dressing.
- Place a lamb chop on each of 4 dinner plates. Mound salad over chops and spoon remaining dressing over salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set