Lamb loin chops grilled with a delicious mint and grilled peach salsa

Peaches, Shawn Godfrey aka The Roasted Dad

Ingredients

  • 4 thick cut lamb loin chops (roughly 650g, get your butcher to cut them specially)
  • 20g rosemary for marinating
  • 2 Tbsp fresh chopped garlic
  • ⅓ cup of olive oil
  • 2 fresh yellow cling peaches cut in half and pitted
  • 1 cup of sweet corn boiled
  • ⅓ cup of mint
  • ½ a red onion
  • 2 tsp smoky paprika
  • Juice of one lemon
  • Salt and freshly ground black pepper to taste

Method

  1. Cover the lamb chops in the olive oil, rosemary, garlic and black pepper. To get the best results leave this to marinade for up to 12 hours in an airtight plastic container in the fridge.
  2. Dice the peaches and set aside.
  3. Char the sweet corn on high heat with a dash of olive oil.
  4. Dice the red onion.
  5. Chiffonade (fancy term for slicing herbs into thin strips) the mint.
  6. Add the onion, peaches and sweet corn, mint, lemon juice and salt and black pepper and then set aside in the fridge to marinate for at least 1 hour.
  7. Ensure you have a medium high fire ready and then shake off the excess oil and remove the rosemary. (This can catch alight and burn the meat which you don’t want, you are ideally looking for charring but not catching on fire)
  8. Cook the chops to medium rare (internal temp 62̊ ̊ C using a meat thermometer). Once done, wrap them in tinfoil and let the meat rest for 10 minutes.
  9. Serve the lamb chops with a healthy side of salsa.