- serves 2 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
It can also be served underneath the lamb for a more formal plating, with some shaved or grilled fennel as a side dish.
Ingredients
- 4 lamb cutlets, trimmed
- salt and black pepper, to season
- 1 lemon, halved
Dip
- 400 g can cannellini beans, rinsed and drained
- 250 g jar of marinated artichokes, drained, oil reserved
- 30 g parmesan, grated
- 1 handful flat-leaf parsley leaves
- 1 lemon, zest finely grated
Instructions
- Preheat a chargrill pan to high. Season the lamb on both sides with salt and pepper, then chargrill until cooked to your liking. Place the lemon halves on the grill at the same time and cook until nicely caramelised.
- Meanwhile, for the dip, place all the ingredients in a blender and process until smooth, adding some of the artichoke marinating oil to help thin it to a dippable consistency.
- Serve the lamb chops with the dip and squeeze over the grilled lemon.
Photography by Danielle Abou Karam.
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Cook’s Notes
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.
It can also be served underneath the lamb for a more formal plating, with some shaved or grilled fennel as a side dish.
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