Recipe by Chef Michael Voumard
Serves 4
Ingredients:
8 mid loin lamb chops
1 tbsp chopped rosemary
1 tsp chopped garlic
2 large red capsicums
80ml extra virgin olive oil
30ml balsamic vinegar
30g green lentils
2 tbsp diced onion
1 tbsp olive oil
1 cup chicken stock
2 tbsp chopped parsley
sea salt
black pepper
Method:
- Marinate the lamb chops with rosemary and garlic.
- Cut the capsicums lengthwise into quarters, rub with olive oil and roast until slightly charred. Dress with balsamic.
- Cover the lentils with cold water and boil for 5 minutes. Allow to stand for 10 minutes, then strain.
- Grill the lamb chops.
- To finish the lentils, sauté the onion in 1 tbsp olive oil, add the lentils, capsicum and chicken stock. When hot, stir in the parsley and season with sea salt and cracked black pepper.