Lamb Loin with EVOO Herb Dressing
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
6 lamb chops left whole
6 sprigs of oregano
Red Island Extra Virgin Olive Oil
small handful of flat-leaf parsley, roughly chopped
small handful of mint, roughly chopped
small handful of dill, roughly chopped
juice of 2 lemons
1/3 cup Red Island Extra Virgin Olive Oil
3 tomatoes sliced
PORTABLE CHARCOAL BBQ GRILL
Light your fire and let it burn down until you obtain a medium heat. Add the chops and cook to your liking (I like them medium−rare, which will take about 3 minutes, turning once). While they are cooking, place the oregano stalks on top of the lamb and drizzle with a little extra virgin olive oil. When the chops ready, transfer them to serving plates and rest for 5 minutes.
To make the dressing, put the chopped herbs, lemon juice and olive oil in a bowl and season generously with salt. Stir well and let it sit for a minute.
Arrange the tomato slices on the plate and add the chops, spoon the herb dressing over the chops. Finish with a good sprinkle of salt and serve right away.