Grilled Barnsley lamb chop with pea & mint puree

Ingredients

For the lamb

• 1 x Barnsley lamb chop

For the pea puree

• 250g fresh peas in their pods
• A few sprigs of fresh mint
• 1 clove of garlic, minced
• Juice of 1 lemon

For the dressing

• 1 red chilli, finely chopped
• 1 tbsp capers, chopped
• A handful of parsley, chopped
• Juice and zest of 1 lemon

Method

To make the dressing, add the chopped red chilli, capers, parsley, lemon zest and lemon juice to a bowl, then drizzle olive oil into the mixture while stirring to combine. Season with salt and pepper to taste.

Heat your barbecue to medium-high heat.

Toss the fresh peas with olive oil, still in their pods. Grill peas on the barbecue until charred, then set aside to cool. When cool enough to handle, shell the peas and place in blender with the mint leaves, minced garlic and lemon juice. Blend until smooth, adding a splash of water if needed. Season with additional salt and pepper to taste.

Season the lamb chops generously with salt and pepper and drizzle with olive oil. Stand on the grill fatty-side down for about 2-3 mins to render the fat, then grill for 4-5 mins per side, depending on how pink you like your lamb.

Rest briefly before serving on a bed of the pea and mint puree, drizzled with the dressing.