Author Type: Chef
Serves 4
Ingredients –
8 lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite-size pieces
1 bunch watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
1/4 cup balsamic or French salad dressing
Method –
Brush the lamb chops lightly with oil. Season with salt and pepper and sprinkle with rosemary. 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. Turn lamb once only. Test the lamb chops 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 for three minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing. Serve salad with the lamb chops.
Meat and Livestock Australia, October 2008
