Meat RECIPE

Lamb Chops with Pea Salad

Who would of thought that lamb chops and pea salad could all be cooked in the Gozney Roccbox? Perfect for the backyard or on the road, the Roccbox is sooo versatile and easy to use. And when it matches your Land Rover? *Chef’s kiss!*

Ingredients

6 lamb chops

Basil pesto

3 small garlic cloves, peeled and crushed

3-4 lemons, zest finely grated to get 1½ tbsp, and juiced to get 60ml

75ml olive oil

Sea salt

1 radicchio, leaves trimmed and roughly torn

600g sugar snap peas, fibrous threads removed

3 tbsp dill leaves, roughly chopped

3 tbsp tarragon leaves, roughly chopped

Equipment:

Gozney Roccbox

- Feeds 6 -

HOW TO MAKE IT

1. Pop the pesto, garlic, and lemon juice in a small bowl with three teaspoons of salt, and plenty of pepper.

2. Put half of the leaves and all the sugar snaps in a large bowl, pour over two-thirds of the garlic and lemon mixture, toss to coat.

3. Heat your Gozney Roccbox so it's fully saturated with heat, you want it at 600F +, then place a large cast iron pan into the Roccbox. Griddle the dressed leaves and sugar snaps for about four minutes, turning every now and then until everything has good char marks – spread them out in the pan so they all get some heat and cook in batches if need be.

4. Transfer the griddled veggies to a large bowl, add the raw leaves, herbs, and the remaining dressing. Then toss gently and serve.

5. Place the cast iron back in the Gozney and once it’s super hot, add some extra virgin olive oil, season the lamb with salt, and cook for 4-5 mins. Allow to rest for 5 mins before serving with the salad.

In partnership with Gozney