Lemon And Thyme Lamb Loin Chops
These Lemon & Thyme Lamb Loin Chops are a fresh, flavour-packed dish perfect for easy entertaining or a family BBQ. Juicy lamb chops are chargrilled with zesty lemon and fragrant thyme, then served alongside a vibrant cous cous salad with grilled corn, pineapple and asparagus.
Finished with goats cheese and a light honey mustard dressing, it’s a beautifully balanced meal — fresh, savoury and just a little bit sweet.
Lemon And Thyme Lamb Loin Chops
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
These Lemon & Thyme Lamb Loin Chops are a fresh, flavour-packed dish perfect for easy entertaining or a family BBQ.
Author:Australian Lamb
Ingredients
-
1kg Lamb Loin Chops
2 tbsp olive oil
1 ½ tbsp thyme leaves
1 large corn cob
¼ pineapple, peeled, cored, cut into 1cm thick slices
1 bunch asparagus, trimmed
250g pearl cous cous
1 tbsp honey
1 tbsp wholegrain mustard
80g goats cheese
Zest and juice of 1 lemon +extra wedges, to serve
Parsley leaves, to serve
Directions
Brush lamb chops with half the oil and sprinkle with lemon zest and thyme. Season.
Heat a large, lightly oiled char-grill pan or BBQ over medium-high heat and Cook corn for 7-8 minutes, pineapple and asparagus for 3-4 minutes, in batches, if necessary, until lightly charred. Set aside.
When cool enough to handle, remove kernels from corn using a small, sharp knife. Chop pineapple and asparagus into 3cm pieces.
Reheat same char-grill pan or BBQ over medium-high heat and cook lamb, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Meanwhile cook cous cous according to packet instructions. Drain well. In a screw-top jar place remaining oil, lemon juice, honey and mustard. Season and shake well.
Place cous cous in a large bowl with corn, pineapple, asparagus. Drizzle with dressing and toss well to coat. Sprinkle over goats cheese. Serve lamb chops with cous cous, lemon wedges and parsley.
Recipe Note
Tips
- Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
- Swap lemon and thyme for a seasoning such as Cajun or Moroccan or Tuscan;
- Swap cous cous for cauliflower or broccoli rice, brown rice or quinoa.