Make Julia Busuttil Nishimura’s marinated lamb chops your next barbecue centrepiece
Few dishes scream backyard summer barbecue like lamb chops. With the warmer months upon us, chops are set to take centre stage in a big way. Perfect timing, then, as beloved Melbourne-based food writer and cook, Julia Busuttil Nishimura, has just released Simple Pleasures – a brand-new cookbook that’s all about ease and enjoyment. At the centre of the book is this phenomenal recipe for marinated lamb chops, given a Mediterranean-inspired spin courtesy of crispy artichoke hearts, luscious labneh and a zingy herb and olive salad. Give it a try this barbecue season!
Serves four
INGREDIENTS
1 tablespoon extra-virgin olive oil
375 g marinated artichoke hearts, drained, patted dry and halved
250 g labneh
sea salt and black pepper
MARINATED LAMB CHOPS
4 lamb chump chops
1 heaped teaspoon dried Greek or Sicilian oregano
1 rosemary sprig, leaves picked and finely chopped
finely grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated
sea salt and black pepper
HERB & OLIVE SALAD
80 g pitted Sicilian olives, roughly chopped
40 g pistachios, roughly chopped
large handful each of mint leaves, parsley leaves and dill fronds, roughly chopped
3 strips of lemon peel, finely shredded
juice of ½ lemon
2 tablespoons extra-virgin olive oil
sea salt
TO MAKE
Place all the ingredients for the marinated lamb chops in a bowl, season well, and massage the marinade into the lamb.
Marinate for 30 minutes at room temperature, or overnight in the fridge. If marinated overnight in the fridge, bring the lamb back to room temperature before cooking.
Combine all the herb and olive salad ingredients in a bowl.
Warm the olive oil in a large frying pan over a high heat and add the artichokes, flat-side down. Cook for 2–3 minutes or until golden and crispy, then carefully turn over and cook for a further minute. Set aside.
Add the lamb to the pan and cook for 3–4 minutes on each side or until browned and cooked to your liking. Remove from the pan and allow to rest for 2 minutes.
Spread the labneh on a serving platter, then top with the lamb, crispy artichokes and herb and olive salad. Sprinkle some salt and black pepper on top and serve.
Simple Pleasures by Julia Busuttil Nishimura, published by Plum, RRP: $44.99, photography by Armelle Habib.
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