Graze grass-fed lambs are raised by Tasmanian farmers in partnership with Coles. Selected to high standards, they are purely pasture-fed creating great-tasting, quality lamb.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
2 corn cobs, husks and silk removed
2 tbs olive oil
2 garlic cloves, crushed
2 tsp chopped rosemary
8 Coles Graze Lamb Thick Cut Loin Chops
400g can chickpeas, rinsed, drained
2 tbs olive oil, extra
1 garlic clove, extra, crushed
2 tbs Wellness Road Tahini
120g pkt Coles Australian Baby Rocket
100g gold Perino tomatoes, halved or thinly sliced
100g red Perino tomatoes, halved or thinly sliced
100g cherry tomatoes, halved or thinly sliced
Rosemary, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred. Cool slightly.
Step 2
Meanwhile, combine the oil, garlic and rosemary in a shallow bowl. Add the lamb and turn to coat. Cook lamb on the grill for 4 mins each side or until cooked to your liking. Transfer to a serving platter. Cover with foil and set aside for 5 mins to rest.
Step 3
While the lamb is resting, use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a food processor with the chickpeas, extra oil, extra garlic and tahini. Process until almost smooth and well combined. Season. Transfer to a small bowl. Place the rocket and combined tomato in a bowl and toss to combine.
Step 4
Serve lamb with the corn mixture and salad. Sprinkle with extra rosemary.
100g gold Perino tomatoes, halved or thinly sliced
100g red Perino tomatoes, halved or thinly sliced
100g cherry tomatoes, halved or thinly sliced
Rosemary, extra, to serve
Description
Graze grass-fed lambs are raised by Tasmanian farmers in partnership with Coles. Selected to high standards, they are purely pasture-fed creating great-tasting, quality lamb.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred. Cool slightly.
Step 2
Meanwhile, combine the oil, garlic and rosemary in a shallow bowl. Add the lamb and turn to coat. Cook lamb on the grill for 4 mins each side or until cooked to your liking. Transfer to a serving platter. Cover with foil and set aside for 5 mins to rest.
Step 3
While the lamb is resting, use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a food processor with the chickpeas, extra oil, extra garlic and tahini. Process until almost smooth and well combined. Season. Transfer to a small bowl. Place the rocket and combined tomato in a bowl and toss to combine.
Step 4
Serve lamb with the corn mixture and salad. Sprinkle with extra rosemary.
