Lamb works really well on the Barbi and new season best of all. This recipe is a variation on a dish picked up at a small roadhouse on the way out of Bondi, the slightly fusion edge enhances the overall flavour. Serve in an upright triangle, bones to the sky!
Serves 2
Ingredients
6 Best-end lamb chops (bone in)50g ginger, grated
1 ripe papaya, peeled and rough chopped
30g bunch of fresh coriander, finely chopped
50ml extra virgin olive oil
2 or 3 hot green chillies, finely chopped and deseeded
100ml thick plain yoghurt
30g unsalted butter
Method
- Mix ginger, papaya, oil and coriander in a liquidiser, then mix in the chillies and yoghurt.
- Take the chops and remove fat/meat from top 2 inches and flatten out meat, removing any extra fat.
- Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours.
- Sear over high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter.
- Season with salt & pepper and leave to rest for a few minutes before serving.
