Lamb Forequarter Chops w. Yoghurt Sauce & Cucumber Salad
Ingredients
- 2 kg Budd's Tassie Lamb Forequarter Chops
- 2 Budd's house made chorizo sliced into around 1/2cm pieces
- 180 - 220 g packet of halloumi sliced into around 2cm pieces and patted dry
- 2 cups greek yoghurt
- 2 - 3 table spoons dried oregano leaves not the powder
- 1 bunch mint - 1/2 chopped finely for the sauce the rest chopped coarsely for the salad - We like the leaves whole but it's up to you!
- 4 garlic cloves crushed
- 6 lemons 2 finely grated and juiced, 3 cut in half to char for serving and 1 juiced fir pickling the onion
- 3 Lebanese cucumbers peeled and diced
- Salt and pepper
- 1/2 cup olive oil 1/4 cup with cooking 1/4 cup for the dressing
- 1 red onion roughly chopped
Instructions
- Preheat your BBQ ready for the lamb then start by placing the chopped onion in a bowl, add a teaspoon of salt, the lemon juice mix well and set aside. Then make the yoghurt sauce - Place the yoghurt, garlic, lemon rind and half the lemon juice in a jar or bowl and mix well. (Keep the rest of the juice you need it for the salad. Season with salt and pepper and check the sauce is runny but not too liquid. Add more lemon juice of needed. Once you are happy with the consistence add the mint and sake or stir, keep in the fridge until the lamb is done.
- Next make the salad, Place the chorizo into a cold non stick frying pan and place over a medium heat. Continue to cook, tossing until the chorizo has released oil and is slightly charred.
- In the same pan cook the halloumi in the chorizo oil until brown on both sides - Careful here as the halloumi releases moisture it can burn so keep the heat medium to low.
- Once cooked remove the halloumi cut the slices into smaller pieces (around the same size as the cucumber chunks) and place in the same bowl with any pan juices and set aside.
- To make the dressing add 1/4 cup of olive oil and the reminder of the lemon juice to a jar, season with salt and pepper to you liking and shake well. Set aside.
- Now cook the lamb - In a large bowl mix together 1/4 cup of olive oil, salt and pepper (to your taste) and add the lamb chops. Coast on both sides and almost massage the oils mixture into the chops.
- Transfer the chops to the preheated BBQ and cook to your liking. Remember these are a 'shoulder chop' so they will stand up to more cooking. We char ours well on. Both sides then turn the BBQ down a little until cooked through. While they are cooking place the lemon halves flesh down on the grill until well charred (usually around 5 minutes)
- Remove chops to a plate and cover with foil while you assemble everything.
- Add the cucumber to the same bowl as the chorizo and halloumi, then drain the juice off the onion and quickly rinse with water, then add to the salad. Add the lemon dressing a little at a time until the salad is dressed but not dripping wet then stir through the remaining mint.
- With the chops - Once cooked we cut them into smaller portions so everyone gets a go at their favourite bit!
- Transfer chops and salad to a platter and drizzle the lamb with the yoghurt sauce and leave more on the side, arrange the burnt lemons around the side and tuck in!
Tried this recipe?Let us know how it was!
