Curtis Stone’s lamb chops with lemony asparagus
Zesty and full of flavour, this tasty dish is one you’ll make over and over again.
Note: + 30 mins marinating time
- 1/2 cup (140g) Greek-style yoghurt
- 6 tbs extra virgin olive oil, divided
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 4 Coles Australian Lamb Forequarter Chops (about 200g each)
- 2 lemons, rind finely grated, juiced
- 1 tbs finely chopped flat-leaf parsley
- 2 bunches asparagus, woody ends trimmed
- 8 spring onions, trimmed
- 3 radishes, very thinly sliced
- 1/2 cup flat-leaf parsley sprigs
- Lemon wedges, to serve
In a medium bowl, whisk the yoghurt and 1 tbs of the oil with garlic, cumin, coriander, turmeric, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Add the lamb and turn to coat. Set aside for 30 mins to develop the flavours.
Prepare a barbecue for medium-high heat. In a medium bowl, whisk the lemon rind, ⅓ cup (80ml) lemon juice, ⅓ cup (80ml) oil, chopped parsley, ¾ tsp salt and ¼ tsp pepper.
Remove the lamb from the yoghurt mixture and wipe off the excess. Barbecue the lamb for 5-6 mins each side or until browned on both sides and internal temperature is 54°C for medium-rare doneness. Transfer the lamb to a serving platter. Spoon half the lemon juice mixture over the lamb and set aside for 5 mins to rest.
While the lamb is resting, combine asparagus, spring onions and remaining 1 tbs of oil in a bowl. Season with salt and pepper. Barbecue the asparagus mixture, turning occasionally, for 4 mins or until the asparagus and spring onions are charred all over and asparagus is just tender.
Transfer the asparagus mixture to the serving platter with the lamb. Drizzle with remaining dressing. Top with the radish and parsley sprigs. Serve with the lemon wedges.