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Lemon & Paeroa Marinated Lamb Chops

A Delicious Lamb Marinade

4

Serves

15 mins

Prep Time

10 mins

Cook Time

Marty Shanahan - The Backyard Cook

Recipe author

Marty Shanahan - The Backyard Cook

What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household! So go ahead and heat up the barbecue because you’ve just found your new favourite.

What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household! So go ahead and heat up the barbecue because you’ve just found your new favourite.

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Lamb,

National Lamb Day,

Dinner,

Special Occasion & Entertaining,

Barbecue,

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Ingredients

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6 Quality Mark lean lamb shoulder chops

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1 garlic clove

crushed

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1 red chilli

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1 stalk lemongrass

5cm

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6 stalks fresh coriander

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6 leaves fresh mint

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1/2 cup Lemon & Paeroa

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Method

To Make Marinade

For the Lamb Chops

1

Place all ingredients, apart from the Lemon & Paeroa, in a small food processor and blitz until you have a paste.

2

Add the Lemon & Paeroa to the processor, and blitz again until combined.

3

Place your lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge.

4

If you do not have a food processor, finely chop the garlic, chilli, and coriander stalks. Before chopping the lemongrass, tap alongside the stalk with the back of a knife to break it up. Add ingredients together and combine in a pestle and mortar.

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