Ingredients

  • 10-12 lamb chops
  • 2 Red Bell Peppers
  • For the marinade:
  • 200ml natural yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sumac powder
  • Half a lemon juiced
  • For the yoghurt dressing:
  • 300ml Greek style full fat yoghurt
  • 2 Garlic cloves crushed
  • 1 tsp of Salt
  • 2 tbsps of olive oil
  • For the Irish summer salad:
  • 300g Irish cherry tomatoes (sliced)
  • 3 Shallots (finely sliced)
  • 1 bag of Irish baby or herb salad
  • 100g of toasted pine nuts
  • For the brown Butter:
  • 200g Kerrygold Pure Irish Salted Butter

Directions

To prepare:  
  1. Light your barbeque an hour before you intend to cook so any smoke or fire has died down and you nice hot coals to cook over.
  2. Ideally, the night before or at least a few hours ahead, mix all of the lamb marinade ingredients together and massage evenly into your chops. Cover and leave refrigerated for at least 30 minutes before grilling.
  3. Prepare all of your salad ingredients before you begin to barbeque the lamb and make your brown butter.
  4. Combine all of the garlic yoghurt ingredients and check for seasoning. It should retain its yoghurt zing to contrast the brown butter lemon dressing to follow.
    To Barbeque:  
  1. Before grilling, remove any excess marinade from your chops, brush with Irish rapeseed or olive oil, season with salt and place on the grill, it should be at a medium high temperature to avoid too many flare ups from the lamb fat melting.
  2. Grill for 4-5 minutes on either side until nicely charred but still juicy on the inside
  3. When the lamb is cooked, place into a resting dish, squeeze over the juice of the lemon, the sumac and half of the brown butter including as much of the toasted solids as possible for maximum flavour. Cover with foil and leave to rest while you assemble the salad and garlic yoghurt on the plate.
  4. Put the peppers onto the grill and leave to blacken, turning every 3-4 minutes until well charred all over. Remove them, place them in a bowl for 5 minutes covered in cling film to steam then remove them and peel and deseed them. You can tear them into rustic strips with your fingers.
To serve:
  1.  Spoon a generous amount of yoghurt with some roasted peppers onto the plate alongside the Irish Summer salad then pile 2-3 lamb chops on top of the yoghurt.
  2. Give the resting juices a little mix and drizzle over and around the plate, sprinkle with toasted pine nuts and you are done.

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