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Australian lamb chops with feta, tomato and asparagus

Australian lamb chops with feta, tomato and asparagus

Serves

4

Prep Time

5

Cook Time

12

Ingredients

8 -12 Australian lamb chops or cutlets

2 bunch asparagus, trimmed

2 tbsp olive oil

2 tbsp lemon juice

12 cherry tomatoes, quartered

1/3 cup of crumbled feta cheese

Wedges of lemon, potatoes and green salad to serve

Method

  • Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
  • Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb. Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only.
  • Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  • Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender.
  • To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

Tips

  • When you barbecue, don't turn the meat too often, the rule is - turn meat once only. Use tongs and never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
  • Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).
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