BBQ Forequarter Chops with Orange and Rocket salad Chimichurri sauce

BBQ Chops

1. Remove lamb chops from the fridge 20 minutes before cooking to bring to room temperature. Then remove from packaging.
2. Preheat BBQ to medium–high heat (220–240°C) with the lid down.
   Drizzle chops with olive oil and season generously with salt and pepper
3. Place chops directly over heat, ideally on a grill, and cook for 3–4 minutes per side, lid down, until well caramelised.
   Cook until internal temperature reaches 60–62°C for medium, or to your preference.
4. Remove from BBQ and rest 5 minutes before serving.

Chimichurri

1. Combine parsley, oregano, garlic and chilli flakes in a bowl.
   Add red wine vinegar and salt.
2. Slowly pour in olive oil, mixing well to combine.
3. Season with black pepper.
4. Set aside at room temperature for 10–15 minutes before serving to allow flavours to develop.
5. Do not blend as you want to retain some texture in the sauce.

Salad

1. Using a sharp knife, slice each end from your orange, then slice away the skin and pith and slice into rounds or thick segments.
2. Arrange half the orange slices across 2/3rds of the base of a large serving platter, leaving room for the chops on the remaining 3rd.
3. Scatter half the rocket evenly over the oranges, keeping the leaves loose rather than compacted.
4. Repeat with remaining orange and rocket to create a layered salad.
5. Add blanched asparagus spears, laying them loosely across the salad.
6. Scatter sliced fennel over the salad.
7. Add sliced radish, if using, for colour and crunch.
8. Finish with fresh mint leaves and fennel fronds.
9. You can add a vinaigrette, however the chimichurri creates a lovely salad dressing.

To Finish

1. Add the rested chops to the platter and dress them generously with chimichurri, serving any remaining sauce on the side of the platter to the table

Cooks Notes

Keep things HOT – Forequarter chops have more fat and connective tissue than cutlets — hot, fast cooking with proper resting gives the best results.
Fingers are Fine – Forego cutlery and pick up the last of the chops with your hands to really get the most out of your meal (wink).
Get Ahead – Chimichurri can be prepared up to 24 hours ahead. Store refrigerated and bring to room temperature before use.

Recipe development by Kate Flower (@kateflowerfood)

How to Blanch Asparagus

Bring a large pot of well-salted water to a rapid boil.
Prepare a bowl of iced water and set aside.
Add trimmed asparagus to the boiling water and cook for 1–2 minutes, until bright green and just tender.
Using tongs, transfer immediately to the iced water to stop the cooking.
Once completely cooled, drain well.