THE ROSEMARY LAMB SLABS

(Our Play on Serbian Skara / Grilled Lamb)

THE ROSEMARY LAMB SLABS

Ingredients: 600g Lamb loin chops, 4 cloves Garlic (minced), 1 Shallot (pureed), 2 tsp Dried Rosemary, 1 tsp Black pepper, 1 tsp Salt, 50ml Olive oil, 1 Lemon (juiced)...

Ingredients

  • 600g Lamb loin chops
  • 4 cloves Garlic (minced)
  • 1 Shallot (pureed)
  • 2 tsp Dried Rosemary
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Olive oil
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Rub lamb with onion puree, garlic, and dry spices; add a 10ml splash of water to the rub to bloom the herbs.
  2. The Rest Let the meat sit for 1 hour to allow the salt to pull the rosemary oils deep into the tissue.
  3. The Scorch Grill on maximum heat for 4 minutes per side until charred and the fat is rock-hard.
  4. The Marriage Whisk oil and lemon juice; brush over the hot lamb as it leaves the fire.
  5. The Final Flourish Finish with a dusting of raw sea salt and fresh raw rosemary.

Cuisine: Balkan

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