Rosemary Lamb with Grilled Peaches

Khanh Ong

Ingredients:

Rosemary Lamb:

1⁄2 cup buttermilk
2 tsp lemon zest
1 tbsp chopped rosemary leaves
2 tsp lemon thyme leaves
1 garlic clove crushed
6 lamb cutlets a pinch of salt
Olive oil spray

Grilled Peaches:

3 yellow peaches halved and de-stoned
1 tbsp maple syrup
1 tbsp chopped rosemary
A pinch of salt

Grilled Peaches:

200g Labne

Method:

Combine all the ingredients except the olive oil and leave for flavours to develop for 15 minutes.
Drain the lamb from the buttermilk mixture.
spray a griddle pan with olive oil and turn heat to high.
Cook the lamb for 2 – 3 minutes on each side until medium or cooked to your liking.
Set aside
Coat the peaches cut side with maple syrup then sprinkle with rosemary and salt.
Grill on a griddle pan for 1-2 minutes until lightly charred
Set aside to serveArrange lamb and peaches on a plate and dollop labne around the plate

Our friends at Wine Selectors recommend pairing this dish with a Shiraz or Pinot Noir.

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