Chef George Pagonis Grilled Aussie Lamb Chops
- Prep time 10Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Tzaziki, pea shoot tabbouleh, chimichurri
Ingredients
Marinade:
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2 garlic cloves, smashed
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1 lemon, zest
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1 tablespoon oregano
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1 tablespoon black peppercorn
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1 cup extra virgin olive oil
Pea Shoot Tabbouleh:
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2 cups pea shoots, finely chopped
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2 cups parsley, finely chiffonade
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1 cup mint, finely chiffonade
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1 cup dill, finely chiffonade
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2 cups cucumber, small diced
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1 cup red onions, small diced
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1 cup radish, small diced
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2 cups bulgur
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2 cups water
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1 bay leaf
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1 garlic clove, smashed
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1 lemon, zest
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1 sprig thyme
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1 cup lemon juice
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2 cups extra virgin olive oil
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Salt
Chimichurri:
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1 cup parsley
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1 cup chives
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1 cup thyme
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1 cup rosemary
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6 shallots, brunoise
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2 fresno chilis, brunoise
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2 tablespoons sherry vinegar
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1 cup olive oil
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1 tablespoon fresh lemon juice
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Salt, to taste
Tzatziki:
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1 pound Greek yogurt
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2 cups English cucumbers, peeled and grated
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2.5 tablespoons garlic, blanched and chopped
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1/2 cup lemon juice
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1 cup olive oil
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1 cup dill, chopped
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1 tablespoon mint, chopped
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Ground black pepper, to taste
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Salt, to taste
Method
For the marinade:
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Combine all ingredients. Toss lamb chops with marinade and let sit 24–48 hours.
For the pea shoot tabbouleh:
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Take 2 cups of water and place into a pot. Bring it up to a boil.
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Place bulgur in a bowl with salt, bay leaf, garlic clove, thyme, and lemon zest.
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Pour boiling water over the bulgur. Cover with plastic wrap and allow to sit for 20 minutes.
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After 20 minutes, remove plastic wrap and scrape the bulgur with a fork, layer by layer. Set aside to cool.
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In a bowl, place pea shoots, parsley, mint, dill, cucumber, onion, radish, lemon juice, and olive oil. Season with salt and mix well.
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Add the cooled bulgur and toss everything together.
For the chimichurri:
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Combine all ingredients in a bowl. Mix thoroughly.
For the tzatziki:
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In a pot, blanch garlic from cold water to a boil 3 times.
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Blend garlic in a blender with olive oil to make a garlic paste.
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Peel and grate cucumbers on a box grater, then strain out liquid using cheesecloth.
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In a bowl, add Greek yogurt, olive oil, garlic paste, and lemon juice. Whip with a whisk to incorporate air.
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Add cucumber and herbs, then adjust seasoning and consistency.
