Rosemary Lamb with Grilled Peaches
Khanh OngIngredients:
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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