Ingredients
- 4 x Lamb shoulder chops
- Lamb marinade:
- 2 cloves crushed garlic
- Olive oil
- ¼ - ½ tsp chilli flakes
- Salt
- Pepper
- Zest and juice of 1 lemon
- 2 Tbsp fresh chopped rosemary
- Salad Ingredients:
- 300g green beans
- 1 punnet of cherry tomatoes
- ¼ cup black olives
- Vinaigrette Ingredients:
- Juice of 1 lemon
- ½ Tbsp Dijon mustard
- 2 Tbsp fresh chopped tarragon
- ¼ cup olive oil
Baked Lamb Shoulder Chops with warm Green Bean and Tomato Salad
Method
- Preheat the oven to 200 degrees
- Mix together the lamb marinade ingredients and rub over the lamb chops
- Place the chops on the tray and roast in the oven for 30-40 minutes depending on how thick they are and your preference of how cooked you like your meat
- Once out of the oven rest the lamb in a warm spot, covered until ready to serve
- Make the vinaigrette by mixing together the lemon and mustard and then slowly drizzling in the olive oil whilst whisking continuously
- Add the chopped tarragon and season to taste with salt and pepper
- To make the salad, cut the green beans into bite size pieces and steam for just a minute or so
- Cut the cherry tomatoes and olives in half
- Toss the tomatoes, olives and warm beans together and add some of the dressing to taste
- Serve with the cooked and rested lamb chops
