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Lamb chops with lemony asparagus

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Served with tangy lemony asparagus, this tasty lamb chops recipe is sure to become a new family favourite.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 30 mins marinating time

Ingredients

  • ½ 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
  • ½ 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
  • ½ cup flat-leaf parsley sprigs
  • Lemon wedges, 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

  1. Step 1

    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 marinate.

  2. Step 2

    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.

  3. Step 3

    Remove the lamb from the marinade 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.

  4. Step 4

    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.

  5. Step 5

    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.