serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Family Dinner
episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 6 thick lamb loin chops, fat on
- 1 bunch broccolini
- 1 large red onion, cut into rings
- 1 lemon, halved
- 60 ml (¼ cup) olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 cup mixed cherry tomatoes, halved
- 6 baby cucumbers, halved lengthways
- finely shredded parsley, to serve
Lemon pepper yoghurt
- 260 g (1 cup) Greek yoghurt
- 2 tbsp Japanese mayonnaise
- 2 garlic cloves, finely grated
- juice and grated rind of ½ lemon
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat a chargrill pan or barbecue grill to high.
- For the lemon pepper yoghurt, mix all the ingredients together and set aside.
- Drizzle the lamb chops, broccolini and onion rings with oil. Season well and grill for 5-6 minutes or until the lamb is cooked to your liking, the onions are soft and the broccolini is charred. You can also char-grill the lemon halves, cut-side down until golden or serve fresh. Transfer to a platter, add the tomatoes, cucumbers and a sprinkling of parsley. Drizzle with a little extra oil and serve with the lemon pepper yoghurt.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Dinner
