Grilled lamb chops and pea salad
Preparation - 20 min. + 12 h de réfrigération
Ingredients
Serves 4
Marinade
- 200 ml (4/5 cup) Favuzzi intense extra virgin olive oil
- 4 sprigs thyme
- 2 cloves garlic
- 5 ml (1 teaspoon) Favuzzi Tuscan meat rub
- 12 lamb chops
- Favuzzi Bologna herbal sea salt, to taste
Pea salad
- 500 g fresh peas, shelled and blanched
- 100 g pea shoots
- 1 green onion, thinly sliced
- 20 ml (4 teaspoon) Favuzzi intense extra virgin olive oil
- 5 ml (1 teaspoon) Badia merlot vinegar
- 120 g crumbled feta
Preparation
- In a bowl, combine all marinade ingredients, add lamb chops and cover with cling film.
- Leave the meat to marinate in the refrigerator overnight.
- When ready to cook, remove a small quantity of marinade and set aside.
- Grill chops for about 3 minutes on each side until cooked to medium doneness.
- Meanwhile, mix all pea salad ingredients, except for feta cheese, and set aside in a cool place.
- To serve, place salad on a plate, then top with lamp chops and garnish with crumbled feta.
- Spoon a drizzle of marinade over lamb and finish with a pinch of Favuzzi Bologna herbal sea salt.
