- 12 thin lean lamb rib chops
- 12 long-stemmed sprigs rosemary
- sea salt and freshly ground black pepper, to taste
- olive oil
- Watercress, for serving
- For the marinade, mix together
- 1 T Dijon mustard
- 1 T balsamic vinegar
- 4 T olive oil
- 1 clove garlic, crushed
- For the butternut crisps
- 1 medium-sized butternut, peeled and thinly sliced
- Sunflower oil, for frying
Preheat the oven to 200ºC.
Trim any excess fat from the chops, leaving only a thin border of fat. Spike each chop with rosemary then season.
On the stovetop, brown the edge of fat on the chops then place in a single layer in a roasting pan. Pour over the marinade then roast for 10 minutes or until just cooked, but still pink and moist inside.
Cover with tinfoil then leave to rest while preparing the butternut crisps.
To make the butternut crisps: Gently deep-fry the thin slices of butternut in medium-hot oil until cooked and edged with brown. Drain well. Serve immediately.
For special occasions: Buy extra thick lamb loin chops. Brown on both sides on the stovetop before roasting.
Per serving: 3857.6kJ, 40.8g protein, 68.5g fat, 22.1g carbs