Servings: 4 – Prep: 20 minutes – Cook: Approximately 30 minutes
Ingredients
- 1 rack of lamb, cut into chops
- 1 onion, cut into 6 pieces
- 1 tomato, cut into 4 pieces
- 120 ml (8 tbsp) maple syrup
- 2 garlic cloves, chopped
- 5 ml (1 tsp) dry romaine lettuce
- 250 ml (1 cup) parsley leaves, chopped
- 120 ml (8 tbsp) olive oil
- salt and pepper to taste
The side salad
- 250 ml (1 cup) wheat semolina (couscous)
- 250 ml (1 cup) boiling water
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 lemon, juice
- 1 onion, finely chopped
- 250 ml (1 cup) parsley leaves, chopped
- 120 ml (8 tbsp) olive oil
- salt and pepper to taste
Preparation
Step 1
Preheat the grill to maximum.
step 3
Season the onion and tomato.
step 4
Grill the onion and tomato for 10 to 15 minutes, turning regularly.
step 5
In a tall container, puree the onion and tomato with a hand blender.
step 6
Stir in maple syrup, garlic, rosemary and parsley and thin the sauce with olive oil. Check the spices.
step 7
Spread the lamb chops with the prepared sauce.
step 8
Grill the lamb on the barbecue grill for 2 minutes on each side.
step 9
Brush the meat again with the sauce and then continue to cook over indirect heat with the lid closed for 5 minutes. (Continue to cook, medium or well done).
step 10
Meanwhile, in a large bowl, pour boiling water and 2 pinches of salt over the semolina. Cover with cling film and let the seeds soak for 10 minutes.
step 11
Fluff the semolina with a fork and leave to cool.
step 12
Add tomatoes, cucumber, lemon juice, onion, parsley and olive oil and season with salt and pepper. Check the spices.
step 13
Serve chops with prepared salad.