Chef Renee Scharoff from Blonde on the Run catering is our go-to for all of our party questions - and this recipe is a prime example! You'll be adding this recipe to your party menus in no time.
8 trimmed Australian lamb chops
4-5 springs rough chopped fresh rosemary
2 tablespoons freshly grated ginger
4-5 large minced garlic cloves
To taste salt and pepper
½ cup + extra for grilling extra virgin olive oil
3 tablespoons fresh lemon juice
2 zest oranges
Microgreens for garnish
For the apple mint chutney:
1 large sliced granny smith apple
½ cup packed fresh mint leaves
Small handful picked flat leaf parsley
1 tablespoon fresh lemon juice
1/3 cup extra virgin olive oil
Pinch sea salt
To prep: In a bowl mix all ingredients EXCEPT, lamb chops, orange zest and micro greens. Mix all other ingredients until well combined. Place the lamb chops into the marinade and make sure to cover each lamb chop well. Cover with cling film and refrigerate lamb for 1 to 3 hrs.
To grill: Grill with a grill pan or outdoor grill. Take the lamb chops out and bring to room temperature. Heat grill pan and add about 1 tablespoon of extra virgin olive oil. Shake off any extra marinade from the lamb chops. Salt and pepper the lamb chops. Place the lamb chops into the hot grill pan and grill for 3-5 minutes until browned flip lamb chops and cook the other side 3-5 minutes. Pro tip: Medium rare internal temp is 135 degrees! Remove lamb chops and let rest for 5 minutes.
For the chutney: Take all ingredients and put into a food processor pulse until well combined, adjust seasoning if needed.
To serve: Place the grilled lamb chops onto a platter top each lamb chop with the fresh apple mint chutney. Take the micro greens and orange zest and mix together in a bowl. Place a small amount of the garnish on top of the apple mint chutney.