Homemade chips and chops - you can't get much better than that for an Aussie BBQ
Preparation time: 20 minutes
Cooking time: 40 minutes
8 lamb loin chops
250gm frozen peas
20 mint leaves + extra to garnish
50g smoked almonds
Zest and juice of 1/2 lemon
25gm Parmesan, grated
125ml olive oil
1 large kumara (Maori for sweet potato)
Sea salt & freshly ground black pepper
1/2 lemon juice to serve
For the pea pesto
Bring a medium sized saucepan of salted water to the boil. Add the frozen peas and cook for 2 minutes or until just done. Strain through a sieve and run under cold water until cool. Place the almonds, mint, lemon zest and juice and peas into a food processor then puree. While the machine is running add the olive oil in a slow and steady stream so that it incorporates and makes a nice smooth pesto. Season with salt and pepper to taste. Transfer to a serving bowl, cover and refrigerate until needed. This can be made the day before.
For the kumara chips
Preheat the oven to 175C. Wash and dry the outside of the kumara. Cut the kumara into chips approx. 1cm square and 8cm long. Toss in a large bowl with olive oil, salt and pepper then place in a single layer onto a tray lined with baking paper. Place into the oven and cook for 20 minutes then turn over and cook for another 15 minutes until golden and slightly crisp.
To cook the lamb
Preheat a BBQ or pan to a high heat. On a tray season both sides of the lamb chops with a little olive oil, salt and pepper. Cook for 4-5 minutes either side (depending on thickness) and then rest on a rack for 5 minutes. When ready to serve place them back on the BBQ for 2 minutes either side to reheat.
Remove pea pesto from the fridge at least 30 minutes before serving to allow it to come to room temperature. Neatly arrange the lamb chops onto a serving platter and drizzle with a little olive oil, squeeze of lemon juice and mint leaves. Place the kumara chips into a bowl and sprinkle with a little salt. Allow your guests to serve themselves.
Trim any excess fat off the 'tails' of the chops - this will stop excess flare-ups.
When the chops are almost done stand them up on the fat side to render some of the fat out and crisp it up.
As you reheat the lamb after it's rested, cook the lamb chops a little bit less than what you think they need, then give them a good couple of minutes on each side to reheat after resting.
Aioli is a fantastic condiment to go with the kumara chips
These days, it's nice to know you can rely on two things: Aussies loving a BBQ and our light-hearted rivalry with New Zealand. So, it's about time we brought these two things together!
Throw the lamb on the BBQ and invite all your mates over – it's time for a feast! Kiwi chef Daniel Wilson, owner of renowned burger chain, Huxtaburger has partnered with Australian Lamb to give you four recipes to get this feast started.
Incorporating Kiwi flavours and ingredients like Manuka honey, kiwifruit and kumara from his homeland across the ditch, Daniel's recipes perfectly complement Aussie lamb.
In no time, you'll be trading banter, sharing drinks from the esky (or is it a chilly bin?) and tucking into a delicious BBQ sriracha and mint lamb burger or mouth-watering Manuka honey grilled lamb. So what are you waiting for, celebrate the best of both nations this summer with Australian lamb!