Lamb Chops With Labne, Lemon And Grilled Onion


RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 
 
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INGREDIENTS

Feeds 6

1kg rack of lamb, sliced into individual chops

10 baby onions, halved

6 lemons, halved

300g labne

300g feta

Large handful of flat-leaf parsley, roughly chopped

Juice of 2 lemons

Olive oil

Salt

Radish sprouts

Bunch of silverbeet, cut into bite-sized pieces

2 small apples, cut into bite-sized pieces

Olive oil

Lemon juice

Equipment:

Barbecue

Method

1. Heat the barbecue until it’s nice and hot. Add the onion and lemon halves, cut-side down, and cook for 5–8 minutes before adding the chops. Barbecue the chops until cooked to your liking. Personally, I like them medium−rare, which will take about 3 minutes, turning once.

2. Put the labne, feta, parsley and lemon juice in a bowl and mix until combined. Add enough olive oil to smooth it out, then spread it over a large platter or a rock.

3. Arrange the lamb chops over the labne mixture, followed by the charred lemon and onion halves. Finish with a good sprinkle of salt and garnish with radish sprouts or any herb or sprout that will taste good with lamb.

4.Toss together the silverbeet and apple on a plate and dress with olive oil and lemon juice. Serve right away.