- 10-12 lamb chops (feeds 4)
- 2 red bell peppers
- For the marinade:
- 200ml natural yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac powder
- The juice of half a lemon
- For the garlic yogurt dressing:
- 300ml greek style full fat yoghurt
- 2 garlic cloves crushed
- 1 tsp Salt
- 2 tbsp of olive oil
- For the summer salad:
- 300g Irish cherry tomatoes (sliced)
- 3 shallots (finely sliced)
- 1 bag of salad leaves
- 100g Pine nuts
- For the dressing & brown butter:
- 200g of Kerrygold® Irish Creamery Butter 454g
- 1 lemon (juiced)
- 2 tbsp sumac
- Ideally, the night before or at least a few hours ahead, try to mix all of the lamb marinade ingredients together and massage evenly into your chops. Cover and leave refrigerated for a minimum of 30 minutes before grilling
- 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
- Prepare all of your salad ingredients before you begin to barbeque the lamb and make your brown butter.
- 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
- Before grilling, remove any excess marinade from your chops, brush with olive oil, season with salt and place on the grill. It should be at a medium temperature to avoid too many flare ups from the lamb fat melting.
- Grill for 4-5 minutes on either side until nicely charred but still juicy on the inside
- To brown your butter, cut the butter into small, evenly-sized pieces and place it in a light coloured pot or pan, use a light coloured pan in order to see how dark the butter gets as it cooks. Turn the heat to medium and let the butter melt, the butter will go from melted to brown in mere minutes.
- 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.
- Next, place 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.
- 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.
- Give the resting juices a little mix and drizzle over and around the plate, sprinkle with toasted pine nuts and you are ready to serve
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