Grilled Chops with Winter Vegetables

Served with Buttermilk Bread

Grilled Chops with Winter Vegetables

Ingredients

• 8 lamb chops, 60-80 g each

For the Marinade

• 1 tsp pepper, freshly crushed • 1 tbsp rosemary, freshly chopped • 4 tbsp olive oil • 1 tbsp garlic, chopped • Himalayan salt to taste • 2 tbsp oil for grilling

Method

In a flat tray, make the marinade with the above ingredients.

Take a lamb chop (two bone), and slightly beat it with steak hammer, ensuring the meat does not tear. Marinate the lamb chops for 1-2 hours.

Heat the grill.

Lightly baste the lamb chops with oil and grill, turning only 2-3 times.

Too much of turning on the grill will make the chops dry.

Serve hot with butter-tossed winter vegetables and horseradish sauce.

Winter vegetables

• 1 cup broccoli florets 1 cup • 10-12 baby carrots • 1 cup snow peas • 2 tbsp butter • Himalayan salt to taste

Method

Separate the broccoli florets, peel the baby carrots and string the snow peas.

Blanch in salted boiling water, ensuring not to overcook it.

Heat butter in a pan and toss the vegetables and season.

Buttermilk Bread

Ingredients

• 4 cups refined flour • 1 tsp salt • 35 g fresh yeast • 3 tbsp honey • 1/4 butter
• 1 cup water

Method

Make a well in the dry flour and add all the ingredients in the centre. Add water gradually as you start kneading the dough. While kneading, gradually add the flour from all the sides.

Continue kneading till gluten develops.

Dust with extra flour or dip fingers in olive oil, if the dough becomes too sticky.

Shape into a loaf on a tray and leave it for proving for 30 minutes in a warm place in the kitchen.

Bake at 200°C for 25-30 minutes.

Remove from the oven and leave to rest on a wire rack to enable air circulation.