Paley’s Place Grilled Lamb Chops with Three Tomato Salad

  • Paley’s Place Grilled Lamb Chops with Three Tomato Salad

Paley’s Place Grilled Lamb Chops with Three Tomato Salad

Description


(Serves 6-12)

The secret to this dish is the thickness of the chops which you will need to request from your butcher.

 INGREDIENTS

 45ml (3 tbsp) Dijon mustard

7g (2 tsp) crushed garlic

30ml (2 tbsp) balsamic vinegar

½ tsp Maldon sea salt and freshly ground black pepper

125ml (½ cup) olive oil

3 tbsp coarsely chopped rosemary

2kg (12) 4cm thick rib lamb chops (excess fat removed)

1 recipe Three Tomato Salad

4 rosemary sprigs to garnish

 

METHOD

 Combine Dijon mustard, garlic, balsamic vinegar, salt and pepper in a non-reactive bowl.

 
Slowly whisk in olive oil to form a creamy marinade. Stir in the rosemary and add the lamb chops to the marinade.  Toss to coat evenly.  Cover bowl and marinate chops for 1-3 hours or better still overnight.
 
Preheat grill or barbecue to a high temperature. Grill or barbecue the chops for 4-5 minutes on each side, or until pink and juicy in the centre.  Rest chops covered for 10 minutes.
 
Place chops onto warmed plates. Nestle a spoonful of Tomato Salad next to chops and garnish with rosemary.
 

 


Three Tomato Salad

 

This is an adaptation of a salad Ray McVinnie demonstrated at our cooking school.

To complement the wine we have jigged his recipe to include red onion and anchovies.

 

INGREDIENTS

 70g (½ cup) sundried tomatoes in oil (sliced)

180g (1 cup) semi dried tomatoes

245g (6) large tomatoes (cut into wedges)

50g (½) red onion (sliced)

40g (½ cup) black olives (pitted)

20g (4) anchovies (chopped)

Maldon sea salt and freshly ground black pepper

45ml (3 tbsp) extra virgin olive oil


METHOD

Put the 3 versions of tomatoes, red onion, olives and anchovies into a bowl. Season with salt and pepper.  Set aside for 20 minutes. Add olive oil and toss gently to combine.

 

Semi Dried Tomatoes

(22-24 halves or 300g)

 INGREDIENTS


1kg (11-12) tomatoes (washed and halved)

½ tsp freshly ground black pepper

1 tsp Maldon sea salt

30mls (2 tbsp) olive oil

 

METHOD

Preheat oven to 130°C. Lightly oil the base of a flat baking tray.
 
Place tomatoes cut side up on tray. Sprinkle tomatoes with salt and pepper and drizzle with oil. Cook for 2 hours until soft and slightly charred on top.
 
Eat warm from oven squashed onto bread or leave to cool and include in salads.