‘Green’ lamb chop
Ingredients
For
4
personnes
- 4 lamb chops
- 6 tablespoons of full-flavoured olive oil
- 4 tablespoons of lime juice
- 2 cloves of garlic
- 1 bunch of coriander
- 4 sprigs of mint
- 1 teaspoon of grated ginger
- Salt
- Pepper
- 1 lime
Tip
You could serve these chops with orange-glazed carrots: a delicious combination!
Instructions
- Mix together the strong-flavoured olive oil, lime juice, ginger, crushed garlic cloves, and finely chopped coriander and mint leaves. Season with salt and pepper.
- Coat the lamb chops in the marinade and place them in the fridge for 1 hour 30 minutes in a sealed container.
- Drain, keeping the marinade. Reduce it for a few minutes in a small saucepan.
- Place the meat on the barbecue over a medium direct heat. Cook to your preferred degree of doneness (medium-rare: 8 minutes), turning it from time to time to ensure it cooks evenly.
- Serve hot, drizzled with the marinade and accompanied by a wedge of lime.
Tip
You could serve these chops with orange-glazed carrots: a delicious combination!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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