Lemon and rosemary loin recipe | Australian Lamb - Recipes, Cooking Tips and More
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Cooking tools:
- Food processor
- Chargrill pan
- Grill
- Zip-top bag
- Microplane
- Plate
Ingredients
- 8 lamb loin chops, fat trimmed
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- Zest and juice of 2 lemons
- 1 ½tbsp rosemary leaves, finely chopped
- 1 cup (150g) frozen peas, blanched in boiling water
- ⅓ cup (100g) Greek yoghurt
- 1 tbsp tahini
- ¼ cup fresh mint leaves, finely chopped
- ¼ tsp chilli flakes
- Chargrilled lemon wedges, to serve
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