Loin lamb chops, baby lentils & roasted capsicum
Chef: Michael Voumard
Try this with the: Tappa Pass Shiraz
Serves: 4
Ingredients
8 mid loin lamb chops
1 tbsp chopped rosemary
1 tsp chopped garlic
2 large red capsicums
80ml olive oil
30ml balsamic vinegar
30g green lentils
2 tbsp diced onion
1 tbsp olive oil
1 cup chicken stock
2 tbsp chopped parsley
Method
Marinate the lamb chops with rosemary and garlic. Cut the capsicums lengthwise into quarters, rub with olive oil and roast until slightly charred. Dress with balsamic.
Cover the lentils with cold water and boil for 5 minutes. Allow to stand for 10 minutes, then strain.
Grill the lamb chops.
To finish the lentils, sauté the onion in 1 tbsp olive oil, add the lentils, capsicum and chicken stock. When hot stir in the parsley and season.