Garlic & Rosemary Lamb Chops with Griddled Veggies

Ingredients

Ingredients:

4 x lamb forequarter chops

2 Tbsp orange juice

1 Tbsp red wine vinegar

1 Tbsp fresh chopped rosemary

2 large cloves garlic, chopped

1 x small red chilli (optional)

1/4 cup olive oil

1/2 green capsicum, cut into large pieces

1/2 red capsicum, large pieces

1 large green zucchini, large pieces

150g cherry tomatoes

1/2 red onion, into small wedges

Splash of lemon juice

Drizzle of olive oil to coat veggies

2 largish red Desiree potatoes

2 teaspoon fresh chopped thyme

Sea salt flakes

Ground black pepper

Directions

Prep your veggies, stick in a bowl. Coat with a drizzle of olive oil a a little squeeze of lemon. Season if you like and set aside.
Get a small pot on for the potatoes, bring to the boil. Probably need 6 to 8 minutes- until softening but still firm. Remove, drain and allow to cool.
Now pre-heat oven to 120*C.
In another bowl, add 1/4 cup olive oil, orange juice, vinegar, Rosemary, garlic,chilli, salt and pepper. Mix well- add your lamb. Coat lamb well with marinade and set aside.
Heat your griddle pan over medium heat, fry your veggies in a couple of batches (probably do tomatoes last). You want good colour but don't cook until they turn to mush. Firm is good!
Throw in a steel bowl and place in oven to keep warm.
Slice potatoes thickly, add a little olive oil to pan and fry until crispy and brown. Whilst frying them, add sea salt flakes and chopped thyme. (Gizzards!)
When browned on both sides, throw in oven to keep warm.
Only the lamb left now. Turn heat up a little. Fry to give good colour on both sides. Remove from heat. Plate veggies and potatoes while lamb rests a little- then tuck in kids!
Serves 2 hungry men.
Sensational. Kinda had a bit of a Mediterranean feel/ taste about it.

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