marinated lamb chops with garlic and balsamic vinegar, candied lemon tabouleh and asparagus bruschetta
BBQ, Gluten free, Vegetables and Fruits, Lamb
Une recette aux parfums méditerranéens; couscous, vinaigre Balsamique, tomates, ail, citron confit...
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 45.00 min
Preheat your barbecue at 500.00 °F
Peel and mince the garlic. Mince the parsley. Remove the seeds from the confit lemon and then mince them. Prepare the asparagus, peeling if necessary. Slice the shallots and basil. Zest and juice the lemon.
In a mixing bowl, combine the lamb as well as the rest of the marinade ingredients. Combine well and then cover and let sit for 1 hour. Remove the lamb from the marinade and remove excess so that they are not too wet.
On your pre-heated barbecue, sear the lamb for about 2 minutes on each side. Then finish cooking on indirect heat for another 6-10 minutes. You want the internal temperature to reach 50 C. Let the meat rest for 2 minutes before serving.
- Tabouleh Salad
Combine the couscous with the spices, a pinch of salt and a drizzle of olive oil. Bring the chicken broth to a boil and then pour dirrectly on the raw couscous. Cover and let sit for 5 minutes. Fluff the cooked couscous with a fork. Add the rest of the tabouleh ingredients and then season to taste.
- Asparagus bruschetta
Blanch the asparagus in salted boiling water for 2 minutes. Strain and let cool. Cut the tomatoes and asparagus into small cubes. In a mixing bowl, combine the tomatoes, asparagus, balsamic vinegar, basil, shallots and a generous drizzle of olive oil. Season to taste with salt and pepper.
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