Rosemary lamb chops with rocket salad

Recipes / Salads

Create a meal the whole family will enjoy with Curtis Stones juicy, rosemary-infused lamb chops.

Recipe «Rosemary lamb chops with rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup sea salt flakes, 2 tbsp honey, 8 rosemary sprigs , divided, 4 garlic cloves, smashed, 1 tsp black peppercorns , 4 lamb forequarter chops, 4 tbsp olive oil, divided, 1 bunch asparagus, woody stalks trimmed , 60g rocket leaves, 2 radishes, thinly sliced, 1 lemon, zest finely grated, juiced.

Ingredients:

  • 1/3 cup sea salt flakes 
  • 2 tbsp honey 
  • 8 rosemary sprigs , divided 
  • 4 garlic cloves, smashed 
  • 1 tsp black peppercorns 
  • 4 lamb forequarter chops 
  • 4 tbsp olive oil, divided 
  • 1 bunch asparagus, woody stalks trimmed 
  • 60g rocket leaves 
  • 2 radishes, thinly sliced 
  • 1 lemon, zest finely grated, juiced 

Instructions

  1. 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.
  2. Prepare a barbecue for medium-high heat.
  3. 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.
  4. 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.
  5. Place a lamb chop on each of 4 dinner plates. Mound salad over chops and spoon remaining dressing over salad.