Lamb Chops with Tomato,Red Onion and Mozzarella Salad

Simple supper or lunch. Barbecued lamb chops with lemon and rosemary served with a fresh mozzarella and tomato salad.

Prep Time: 10 mins

Cook Time: 20 minutes

Serves: 4 people

Ingredients

  • 8 lean lamb chops or cutlets
  • 1-2 tablespoons freshly chopped fresh rosemary leaves
  • Grated zest of 1 lemon
  • 250g small cherry or plum tomatoes
  • 1 small red onion, peeled and finely sliced
  • 175g baby mozzarella balls, drained
  • Small handful of fresh basil leaves
  • 3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar

Method

  1. Place the chops on a chopping board, season and sprinkle on both sides with the rosemary and lemon zest.
  2. Cook under a preheated moderate grill for 12-16 minutes, turning occasionally or on a prepared barbecue.
  3. Meanwhile, place all the salad ingredients in a large bowl. Put the dressing ingredients into a screw-topped jar and shake until combined. Pour over the salad.
  4. Serve the chops with the salad and crusty bread.