Ingredients (11)
- 1/3 cup sea salt flakes
- 2 tbsp honey
- 8 rosemary sprigs (about 10cm each), divided
- 4 garlic cloves, smashed
- 1 tsp black peppercorns
- 4 lamb forequarter chops ( about 200g each)
- 4 tbsp olive oil, divided
- 1 bunch asparagus, woody stalks trimmed
- 60g rocket leaves
- 2 radishes, thinly sliced
- 1 lemon, zest finely grated, juiced
Method
- Step 1 In a medium saucepan, combine salt, honey, 7 rosemary sprigs, garlic, peppercorns and 3 cups water. Bring mixture to a boil over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add 2 cups ice cubes, stirring to melt ice. When brine is cool, add lamb. Refrigerate lamb in brine for at least 1 hour and up to 2 hours.
- Step 2 Prepare a barbecue for medium-high heat.
- Step 3 Remove lamb from brine and pat dry. Coat lamb with 2 teaspoons oil and barbecue, turning once, for about 3 mins per side, or until lamb is brown on both sides and cooked to medium doneness (an instant-read thermometer inserted into centre of lamb should register 60C.) Set lamb aside to rest.
- Step 4 Tear leaves from remaining rosemary sprig and toss with asparagus and 2 teaspoon oil. Barbecue asparagus, turning as needed, for about 4 mins, or until crisp-tender and charred. Transfer to carving board and cut in thirds crossways. In a small bowl, whisk remaining 3 tablespoons oil, lemon zest and juice and season with salt and pepper. In a large bowl, toss asparagus, rocket, radishes and 2 tablespoons dressing.
- Step 5 Place a lamb chop on each of 4 dinner plates. Mound salad over chops and spoon remaining dressing over salad.