4
Easy
15 minutes
15 minutes
Sprinkle a layer of the rosemary-flavoured salt on a tray. Rub the lamb chops with olive oil, then coat in the salt. Heat a griddle pan until smoking.
Grill the chops for 2 minutes a side, or until charred, then lower the heat to medium and cook for a further 10 minutes. Set aside to rest.
Transfer to serving plates and spoon over the dressing. Serve with lemon wedges and garnish with mint.
To make the dressing, blanch the peas in a saucepan of boiling water for 30 seconds, or until emerald green in colour. Refresh in ice water then drain and roughly mash. Add the crème fraîche, mint and cracked black pepper.
TASTE’s take:
Ask your butcher to cut extra long chops for something visually different.
