12 lamb chops
4 tomatoes, cut into thick slices
2 tbsp olive oil
1 bunch basil, finely chopped
1 lemon, zest grated
5 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 garlic cloves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine all the marinade ingredients. Add the lamb to the marinade, cover, and leave to marinate overnight, turning once.
Preheat the grill and let the chops dry. Season with salt, and grill for 2-3 minutes each side. Season the tomato with salt and ground black pepper, drizzle with olive oil, and place under the grill.
To serve, garnish with basil and lemon zest.