Barbeque Lamb Chops with Cauliflower Tabouli

Ingredients

500 g cauliflower, coarsely grated
12 lamb loin chops
1/4 cup (60mL) extra virgin olive oil
1/2 cup (140 g) Greek-style yoghurt
1/4 cup flat-leaf parsley leaves
1/4 cup mint leaves
1/4 cup (60mL) lemon juice
1 cup flat-leaf parsley leaves, extra, coarsely chopped
1 cup mint leaves, extra, coarsely chopped
1 Lebanese cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Lemon wedges, to serve

Method

Place the cauliflower in a microwave-safe bowl. Microwave on high for 3 minutes or until the cauliflower is heated through. Set aside to cool.

Heat a barbeque grill or char-grill on high. Brush the lamb with 1 tablespoon of the oil. Season. Cook on the grill for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.

Meanwhile, place the yoghurt, parsley leaves, mint leaves and 1 tablespoon of the lemon juice in a food processor and process until smooth. Season.

Combine the cauliflower, chopped parsley, chopped mint, cucumber, tomato, onion, and remaining oil and lemon juice in a large bowl. Season.

Divide the lamb and cauliflower tabouli among serving plates and drizzle with the yoghurt dressing. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles