INGREDIENTS

45ml (3 tbsp) Dijon mustard 2 tsp crushed garlic 30ml (2 tbsp) balsamic vinegar ½ tsp flaky sea salt 1/8 tsp freshly ground black pepper

125ml (½ cup) olive oil + extra for cooking chops 2kg (12) 4cm thick rib lamb chops (excess fat removed if you wish) Quinoa Cranberry Dill Salad 6 handfuls rocket 3 tbsp coarsely chopped rosemary leaves

METHOD

· Place mustard, garlic, balsamic vinegar, salt and pepper into a bowl and mix together.

· Slowly pour in olive oil, and whisk as you pour, to form a creamy marinade. Add rosemary and stir together. Lay out lamb chops into a dish and drizzle with some of the marinade. Turn chops over and drizzle with remainder of marinade. Cover dish and place in refrigerator for minimum 1 hour or better still overnight.

· Preheat stove top flat -plate or barbecue to a high. Lightly grease cooking surface with additional olive oil. Grill or barbecue chops for 4-5 minutes on each side, or until medium rare: browned on outside and pink and juicy in the centre. Remove chops from heat onto a tray. Cover tray with a heavy tea towel and rest chops for 10 minutes away from heat.

· Place chops onto warmed plates. Nestle Warm Quinoa Cranberry Dill Salad around chops and scatter rocket leaves around the plate.

Warm Quinoa Cranberry Dill Salad

(serves 8-10)

I love the nutty flavour and texture of quinoa. It is a gluten free grain reputedly high in protein.

 

INGREDIENTS

15ml (1 tbsp) olive oil 90g (1/2) onion (finely diced) 1 clove garlic (crushed) 375ml (1 ½ cups) water 175g (1 cup) quinoa 1/2 tsp flaky sea salt {1st measure} 95g (3/4 cup) pistachio nuts 105g (3/4 cup) pomegranate-flavoured Craisins {a brand name for dried cranberries} 75g (3) radishes (topped, tailed and cut into small wedges)

1 tsp cinnamon 1 tbsp Preserved Lemon Peel (including oil and aromatics) (thinly sliced) OR ALTERNATIVELY 1+ 1/2 tsp finely grated lemon zest 3 tbsp finely sliced dill 30ml (2 tbsp) lemon juice 1 tsp flaky sea salt {2nd measure} 1/4 tsp freshly ground black pepper extra virgin olive oil to drizzle

 

METHOD

· Pour oil into a medium-sized pot set over a medium heat and heat until hot.

· Add onion and cook, stirring regularly, for 3-4 minutes or till onion is soft and translucent. Add garlic and cook for a further 1 minute.

· Add water, quinoa and first measure of salt and stir to combine. Bring to the boil. Cover with a lid and reduce heat to a simmer. Simmer for 10-12 minutes or till water is absorbed and quinoa is tender.

· Remove from heat, gently and briefly stir, replace lid and leave to sit for 5 minutes.

· Preheat to 150°C. Place pistachios on a small tray and into oven. Roast pistachios for 5 minutes or until they begin to smell nutty.

· Pour quinoa into a wide bowl and using a large fork fluff it up.

· Add pistachios, Craisins, radish, cinnamon, preserved lemon peel {or finely grated lemon zest}, dill, lemon juice, salt and pepper to quinoa and gently toss together. Generously drizzle with extra virgin olive oil.

· Serve with lamb chops while still warm.

Preserved Lemon Peel

(makes 20g)

This is the cheat's way of making preserved lemon peel to use in place of preserved lemons.

 

INGREDIENTS

4 lemons 30ml (2 tbsp) lemon juice 1/4 cup table salt

50g (1/4 cup) sugar 3 fresh bay leaves (thinly sliced) 1 red chilli (deseeded and coarsely chopped) 45ml-60ml (3-4 tbsp) extra virgin olive oil

 

METHOD

 

· Using a vegetable peeler remove peel from lemons being careful not to include white pith. Place peel into a small bowl.

· Add lemon juice, salt, sugar, bay leaves and chilli. Stir to combine.

· Cover with plastic wrap and leave in refrigerator for 2 hours.

· Tip lemon mixture into a sieve and run under cold water to rinse off salt.

· Transfer to a clean tea towel and dry thoroughly. Use immediately if you wish or place into a sterilised jar. Pour in extra virgin olive oil just to cover.

· Store refrigerated for up to 1 month.