BBQ Lamb Forequarter Chops with Cannellini, Greens & Salmoriglio
  • Calories: 450
Australia really is proud of our multiculturalism. This Australia Day, why not transport your dinner guests to Italy with these lamb chops topped with a fresh and fragrant sauce.
  • 6 of Lamb Forequarter Chops
  • 1 400g Pack of Cannellini Beans
  • 3 Stalk of Celery
  • 300 g of Asparagus
  • 1 of Lemon
  • 1 Small Bunch of Oregano
  • 1 Small Bunch of Flatleaf Parsley
  • 250 g of Green Beans
  • 2 of Garlic Clove
  • 2 Tsp of Cumin

Prepare Ingredients:

If using a BBQ, turn on to preheat. Trim woody ends from asparagus and discard. Trim ends off green beans. Rinse and drain cannellini beans. Pick oregano and parsley leaves and roughly chop (discarding stems). Peel and mince garlic. Zest lemon and cut into wedges. Trim ends off celery and thinly slice on a slight angle.

Make Salmoriglio:

Combine garlic, parsley, oregano, lemon zest (to taste), lemon juice and 2 Tbsp olive oil in a screw top jar. Season and shake well to combine.

Blanch Beans & Grill Asparagus:

Boil a kettle of water. Grill the asparagus on the BBQ for 3-4 minutes until charred all over. Place green beans in heat proof bowl and cover with boiling water. Let beans sit for 3-4 minutes, drain and refresh with cold water. Transfer to a bowl and add cannellini beans and celery. Season and toss to combine.

Cook Lamb:

Pat lamb dry on paper towel, drizzle with olive oil, cumin, salt and pepper. Cook lamb chops (on the BBQ) for 3-4 minutes until moisture appears on one side. Turn lamb and cook for another 3 minutes or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for a few minutes.

You Plate It:

Serve lamb chops and veg to the table. Drizzle salmoriglio over the the top and garnish with remaining lemon wedges. Enjoy!