METHOD1.Trim the Iamb chops by cutting away the flesh with a sharp knife to expose the tips of the bones.2.Place the oil, lemon juice, garlic, lemon pepper and salt in a shallow, non-metallic dish and whisk with a fork to combine.3.Lay the sprigs of rosemary in the dish and place the lamb on top. 4.Leave to marinate for at least 1 hour, turning the lamb cutlets once.5.Remove the chops from the marinade and wrap a little kitchen foil around the bones to stop them from burning.6.Place the rosemary sprigs on the rack and place the lamb on top. 7.Barbecue (grill) for 10-15 minutes, turning once. 8.Meanwhile make the salad and dressing. 9.Arrange the tomatoes on a serving dish and scatter the spring onions (scallions) on top. 10.Place all the ingredients for the dressing in a screw-top jar, shake well and pour over the salad. 11.Serve with the lamb cutlets and jacket potatoes.COOK'S TIPChoose medium to small baking potatoes if you want to cook jacket potatoes on the barbecue (grill). Scrub them well, prick with a fork and wrap in buttered kitchen foil. Bury them in the hot coals and barbecue (grill) for 50-60 minutes.
NUTRITIONAL INFORMATIONCalories 560 g Sugars 1 gProtein 48 g Fat 40 gCarbohydrate 1 g Saturates 13 g