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Preparation: 20 mins
Cooking time: 1 hour
Service: 6
Ingredients
- 8 lamb loin chops, fat trimmed
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- Zest and juice of 2 lemons
- 1 1/2 tbsp rosemary leaves, finely chopped
- 1 cup (150g) frozen peas, blanched in boiling water
- 1/3 cup (100g) Greek yoghurt
- 1 tbsp tahini
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 tsp chilli flakes
- Chargrilled lemon wedges, to serve
Method
- Place the oil, 2 cloves garlic, half the lemon zest and juice, rosemary and lamb in a large snap lock bag. Season and set aside to marinate for 10 minutes.
- Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.
- Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.
- Serve lamb with pea dip and lemon wedges.
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