Recipe: Grilled Silver Fern Farms Grass-fed Lamb Chops with Fattoush!

We love a good, crunchy and refreshing fattoush salad, but what we love more are the tastiest most tender juicy lamb chops from Silver Fern Farms New Zealand! 100% grass-fed and grass-finished, they are slightly daintier than their Australian counterparts and take no time at all to cook on a hot pan or grill.

Step 1: Marinade the Lamb Chops! Place chops in a flat dish for marinating. Mix salt, pepper, garlic, olive oil, rosemary and lemon juice together in a small bowl.

Pour the marinade over the lamb chops, wrap with clingwrap and chill in fridge if not cooking immediately.

Step 2: Make the Fattoush dressing and prepare crispy bread. Mix Fattoush dressing ingredients in a jar and shake until combined.

A great reason to reuse glass jars from pasta sauces and condiments like mustard and pesto!

Toast pita bread in a hot oven for 2-3 minutes (careful not to burn them!) until golden brown. They will crisp while resting.

Combine salad vegetables in a large bowl. Chill until ready to serve.

Step 3: Grill the Lamb Chops! 30 mins before you're ready to cook, remove the lamb chops from the fridge and let come to room temperature. Grill on hot pan for 3-5 mins per side to your preference.

While the lamb chops are cooking, toss the dressing into the salad and break the pita rounds using your hands over the salad.

Serve with the grilled Silver Fern Farms lamb chops. Enjoy!

RECIPE VIDEO

The recipe: Silver Fern Farms Grass-fed Lamb Chops with Fattoush

Ingredients:

Lamb marinade

• 8 Silver Fern Farms lamb chops, frenched
• Juice of ½ lemon
• Fresh rosemary, 2 sprigs, chopped
• ¼ cup olive oil
• 2 cloves garlic, chopped
• Salt and pepper
• Dish large enough for marinading

Fattoush salad

• 1 small cucumber, cut into small dice
• 1 large tomato, cut into small dice
• 2 tbsp fresh parsley, roughly chopped
• 2 green onions, finely chopped
• ½ head of romaine lettuce, torn into bite-sized pieces
• 1 handful fresh mint, leaves kept whole
• ½ bell pepper, cut into large dice
• ¼ cup rocket/arugula leaves
• 2 pita rounds, toasted
• Big bowl to toss the salad in!

Fattoush dressing

• 1 tsp sumac powder
• 1 clove garlic, minced
• Juice of ½ lemon
• ¼ cup olive oil
• Salt and pepper
• Jar to shake it in!

Method:

Lamb:

1. Place chops in a flat dish for marinating.
2. Mix salt, pepper, garlic, olive oil, rosemary and lemon juice together in a small bowl.
3. Pour the marinade over the lamb chops, wrap with clingwrap and chill in fridge if not cooking immediately.
4. 30 mins before ready to cook, remove from fridge and let come to room temperature. Grill on hot pan for 3-5 mins per side to your preference.

Fattoush:

1. Mix Fattoush dressing ingredients in a jar and shake until combined. Toast pita bread in a hot oven for 2-3 minutes (careful not to burn them!) until golden brown. They will crisp while resting.
2. Combine salad vegetables in a large bowl. Chill until ready to serve.
3. While lamb chops are cooking, toss the dressing into the salad and break the pita rounds using your hands over the salad.
4. Serve with grilled lamb chops. Enjoy!

About Silver Fern Farms New Zealand

Silver Fern Farms beef and lamb, grass-fed in New Zealand means better flavor, tenderness and quality- that's better for the environment and better for you. Compared to grain-fed, grass-fed meat is lower in saturated fat, and higher in vitamins A and E, conjugated linoleic acid and omega-3 fatty acids.

For more recipes and tips visit www.silvernfernfarms.com or our instagrams @lacarneuae @silverfernfarms_me.

Thanks for hanging out!

Meaty regards,