4 x Lamb shoulder chops
Lamb marinade:
2 cloves crushed garlic
Olive oil
¼ - ½ tsp chilli flakes
Salt
Pepper
Zest and juice of 1 lemon
2 Tbsp fresh chopped rosemary
Salad Ingredients:
300g green beans
1 punnet of cherry tomatoes
¼ cup black olives
Vinaigrette Ingredients:
Juice of 1 lemon
½ Tbsp Dijon mustard
2 Tbsp fresh chopped tarragon
¼ cup olive oil
Preheat the oven to 200 degrees. Mix together the lamb marinade ingredients and rub over the lamb chops. Place the chops on the tray and roast in the oven for 30-40 minutes depending on how thick they are and your preference of how cooked you like your meat. Once out of the oven rest the lamb in a warm spot, covered until ready to serve.
Make the vinaigrette by mixing together the lemon and mustard and then slowly drizzling in the olive oil whilst whisking continuously. Add the chopped tarragon and season to taste with salt and pepper.
To make the salad, cut the green beans into bite size pieces and steam for just a minute or so. Cut the cherry tomatoes and olives in half. Toss the tomatoes, olives and warm beans together and add some of the dressing to taste. Serve with the cooked and rested lamb chops.
