Lemon and thyme lamb loin chops

Here at Australian Farmers we love heating up the barbecue for some Australian lamb. Here’s a recipe you can’t beat.

Ingredients

8 lamb loin chops, excess fat trimmed
2 tbsp olive oil
Zest and juice of 1 lemon +extra wedges, to serve
1 ½ tbsp thyme leaves
1 large corn cob
¼ pineapple, peeled, cored, cut into 1cm thick slices
1 bunch asparagus, trimmed
250g pearl cous cous
1 tbsp honey
1 tbsp wholegrain mustard
80g goats cheese
Parsley leaves, to serve.

Method

1. Brush lamb chops with half the oil and sprinkle with lemon zest and thyme. Season.
2. Heat a large, lightly oiled char-grill pan or BBQ over medium-high heat and Cook corn for 7-8 minutes, pineapple and asparagus for 3-4 minutes, in batches, if necessary, until lightly charred. Set aside.
3. When cool enough to handle, remove kernels from corn using a small, sharp knife. Chop pineapple and asparagus into 3cm pieces.
4. Reheat same char-grill pan or BBQ over medium-high heat and cook lamb, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
5. Meanwhile cook cous cous according to packet instructions. Drain well. In a screw-top jar place remaining oil, lemon juice, honey and mustard. Season and shake well.
6. Place cous cous in a large bowl with corn, pineapple, asparagus. Drizzle with dressing and toss well to coat. Sprinkle over goats cheese. Serve lamb chops with cous cous, lemon wedges and parsley.

Tips

• Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
• Swap lemon and thyme for a seasoning such as Cajun or Moroccan or Tuscan;
• Swap cous cous for cauliflower or broccoli rice, brown rice or quinoa.

*This recipe was originally published on Australian Lamb.