Chef George Pagonis Grilled Aussie lamb chops

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Lamb
  • Cut Leg
  • Serves 0

Tzaziki, pea shoot tabbouleh, chimichurri

Ingredients

Marinade:
2 garlic cloves, smashed
1 lemon, zest
1 tablespoon oregano
1 tablespoon black peppercorn
1 cup extra virgin olive oil

Pea Shoot Tabbouleh:
2 cups pea shoots, finely chopped
2 cups parsley, finely chiffonade
1 cup mint, finely chiffonade
1 cup dill, finely chiffonade
2 cups cucumber, small diced
1 cups red onions, small diced
1 cup radish, small diced
2 cups bulgur
2 cups water
1 bay leaves
1 garlic clove, smashed
1 lemon, zest
1 sprig of thyme
1 cup lemon juice
2 cup extra virgin olive oil
salt

Chimichurri:
1 cup parsley
1 cup chives
1 cup thyme
1 cup rosemary
6 shallots: brunoise
2 fresno chilis: brunoise
2 tablespoons sherry vinegar: 
1 cup olive oil
1 tablespoon lemon juice, fresh
salt, to taste

Tzaziki:
1 pound greek yogurt
2 cups english cucumbers, peeled and grated
2.5 tablespoon garlic, blanched and chopped
1/2 cup lemon juice
1 cup olive oil
1 cup dill, chopped
1 tablespoon mint, chopped
ground black pepper to taste
salt to taste

Method

For the marinade: Combine all ingredients, toss lamb chops with marinade and let sit 24-48 hours.

For the pea shoot tabbouleh: Take 2 cups of water and place into a pot. Place on heat and bring it up to a boil. Place bulgur in a bowl with salt, bay leaf, garlic clove, thyme, and lemon zest. Bring water to a boil and pour over the bulgur. Cover the bulgur with plastic wrap and allow to sit for 20 minutes. Once bulgur sits for 20 minutes, remove plastic wrap, and scrape the bulgur with a fork, each layer at a time. Set aside and allow to cool. Place pea shoots, parsley, mint, dill, cucumber, onion, radish, lemon juice, and olive oil in a bowl. Season with salt and mix everything together. Add Bulgur.

For the chimichurri: Combine all ingredients in a bowl and mix thoroughly.

For the tzaziki: In a pot, blanch garlic from cold water to a boil 3 times. Blend garlic in blender with olive oil, making a garlic paste. Peel and grate cucumbers on box grater and strain out liquid with cheese cloth. In a bowl, add Greek yogurt, olive oil, garlic, lemon juice. Whip yogurt with whisk to get air into mixure. Add cucumber and herbs. Adjust seasoning and consistency.