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:

Method:

  1. Combine all the ingredients except the olive oil and leave for flavours to develop for 15 minutes.
  2. Drain the lamb from the buttermilk mixture.
  3. spray a griddle pan with olive oil and turn heat to high.
  4. Cook the lamb for 2 – 3 minutes on each side until medium or cooked to your liking.
  5. Set aside
  6. Coat the peaches cut side with maple syrup then sprinkle with rosemary and salt.
  7. Grill on a griddle pan for 1-2 minutes until lightly charred
  8. 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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