Lamb chops a la BBQ

MIKE CHERRY, HEAD CHEF OF NO. 4
Last updated 08:42 29/11/2012
Lamb chops
Meredith Dyer
Fire up the barbie!

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Wondering what to put with lamb?

Barbecued lamb loin chops with cherry tomato, chickpeas, red onion, cumin and cucumber yoghurt

Ingredients (serves 4)

12 lamb loin chops

a small cucumber, peeled, deseeded and crushed

2 cups plain yoghurt

2 tsp cumin

a tin of chickpeas, drained

a punnet cherry tomatoes, halved

½ red onion, finely sliced

a small bunch of oregano

2 tsp balsamic vinegar

2 tsp extra virgin olive oil

salt and pepper

Method

Combine yoghurt, cucumber and  cumin. Marinate the chops in a cup of yoghurt for about an hour, reserving the remaining yoghurt. Combine all other ingredients in a bowl, cover and set aside.

Season and barbecue chops until cooked (about 8 minutes), and rest.

To serve

Arrange tomato and chickpea mix on a large plate, place chops on top and spoon on the remaining cucumber yoghurt

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