Serves 4
Ingredients
6 lamb chops
Seaweed & Parsley Sauce:
1 clove of garlic
¼ cup red wine vinegar
2 tb parsley
1 tb Tasmanian Wakame Seaweed Flakes
¼ cup extra virgin olive oil
½ tsp chilli flakes
Black pepper
Steps
- Preheat the BBQ.
- To make the herb and seaweed sauce, pulse garlic, red wine vinegar and parsley in a food processor.
- Slowly pour extra virgin olive oil into the food processor while pulsing.
- Remove the sauce from the food processor, add Tasmanian Wakame Flakes, chilli flakes, black pepper and set aside.
- Before grilling, sprinkle cracked pepper on both sides of the lamb chops for about 2.5 minutes on each side until all sides are golden brown.
- Transfer the lamb chops to a plate or a chopping board and let rest for 5 minutes.
- Drizzle with seaweed and herb sauce, serve with salad.
Notes
This seaweed and herb sauce is not limited to lamb chops. Drizzling on chicken, beef, roasted vegetables or even as a salad dressing is very delicious and refreshing!