Recipe: Barbecued lamb rib chops with rosemary and cherry tomatoes
Susie Theodorou brings you six sensational takes on classic dishes that form an essential part of the healthy Mediterranean diet.
BARBECUED LAMB RIB CHOPS WITH ROSEMARY AND CHERRY TOMATOES
As much as I love the look of a 'Frenched' lamb rib chop, I do find that the bone burns over the charcoal; therefore, opt for rib chops that still have the meat all down the bone. An alternative to barbecuing is searing the chops in a cast-iron pan for 3 minutes on each side. The tomatoes can also be pan-seared until they start to char and blister. Serves 4
546 calories, 2.3g carbs, 47.8g fat, 17.8g saturated fat, 27.8g protein
12 lamb rib chops, trimmed of some excess fat
1 quantity za'atar-style marinade (see right for recipe)
4 sprigs of small cherry tomatoes on the vine (about 20 tomatoes in total) - whichever kind are in season
Sea salt flakes and freshly cracked black pepper
Flat-leaf parsley sprigs, to garnish
Chopped salad, to serve
Prepare the charcoal barbecue and brush the grill rack with oil.
In a large, shallow dish, place the lamb chops and rub all over with half the marinade. Cover and allow to stand at room temperature for 30 minutes. Gently rub the cherry tomatoes, still on the vine, with half the remaining marinade.
Place the marinated lamb over the hot charcoal and grill for 3 minutes on each side. Transfer to a large serving platter, cover with a tent of foil and allow to rest for 5 minutes.
Meanwhile, place a cooling rack over the grill rack on the barbecue, brush with oil once more, add the tomatoes, and season with salt and freshly cracked black pepper. The tomatoes will char almost immediately so remove them quickly and place over the lamb chops. Sprinkle with more sea salt flakes, scatter with fresh parsley and serve.
For the za'atar marinade: 2 tbsp toasted sesame seeds
1 tsp cumin seeds
2 tbsp dried mint,
2 tbsp dried oregano,
4 tbsp extra-virgin oil
Grated zest and juice of 1 lemon
Lightly crush the toasted sesame seeds using a pestle and mortar with the cumin seeds.
Mix the seeds with the dried mint, dried oregano and extra-virgin oil, grated zest and lemon juice.
Rub all over the meat and marinate at room temperatures for 30 minutes to 2 hours in the fridge.