South Eastern Australia, Aus Recipe

Prepare marinade

In a shallow dish combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 2 tsp chopped rosemary, 3 minced garlic cloves, 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Whisk to emulsify.

Marinate lamb

Pat 8 lamb loin chops dry with paper towel. Add chops to the dish and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Grill or pan-sear

Preheat a grill or heavy frying pan over medium-high heat. If using a pan, add 1 tbs oil and heat until shimmering. Cook lamb chops 3–4 minutes per side for medium-rare (internal temperature about 57°C/135°F), or longer for desired doneness. Transfer to a plate and loosely tent with foil; rest 5 minutes before serving.

Preheat oven & prep veg

Preheat oven to 220°C (425°F). On a baking tray toss 600 g halved baby potatoes, 3 carrots cut into 2.5 cm pieces and 2 parsnips cut similarly with 2 tbs olive oil, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper and 1 tsp honey until evenly coated.

Roast

Spread vegetables in a single layer on the tray. Roast for 30–35 minutes, turning once halfway, until golden and tender. If potatoes are browning too quickly, reduce temperature to 200°C (390°F) and continue roasting until cooked through.

Make vinaigrette

In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs freshly squeezed orange juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until slightly thickened and emulsified.

Assemble salad

In a large bowl combine 120 g mixed salad leaves, 200 g halved cherry tomatoes and 1/2 thinly sliced cucumber. Pour dressing over salad and toss gently to coat just before serving.

Arrange roasted root vegetables and salad on individual plates. Place 2 lamb chops per person over the vegetables. Sprinkle 2 tbs chopped fresh parsley over the lamb and vegetables and serve with lemon wedges on the side to squeeze over the lamb.

Serve immediately while lamb is warm and vegetables are hot.