Name: Barbecued lamb chops with lazy caponata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 lamb forequarter chops; Finely grated zest and juice of 4 lemons; 2 tsp ground cumin; ½ cup extra virgin olive oil; Sea-salt flakes and freshly-ground black pepper; 1 eggplant, sliced; 1 red capsicum, sliced; 1 green capsicum, sliced; 2 red onions, sliced into discs; 4 sticks celery; 2 ripe tomatoes, halved; 1 tsp capers, finely chopped; 4 cloves garlic, minced; 1 bunch oregano leaves; 1 bunch basil leaves; ¼ cup raisins, chopped; 2 cups baby rocket

Barbecued lamb chops with lazy caponata

Keep it simple and let the flavours shine.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

You might know the neighbouring towns of Parkes and Forbes as home to a world-class Elvis festival, or maybe for the notorious bushrangers who once roamed here, or even as the place where an enormous telescope helped broadcast the 1969 moon landing. For Fast Ed, though, it’s all about the food! Ed’s taking us on a trip through this stunning region to meet some of the local producers and, of course, he’s cooking up a storm along the way, with barbecued lamb chops with lazy caponata and olive-crusted yellowbelly with citrus both on the menu.

Ingredients

8 lamb forequarter chops

Finely grated zest and juice of 4 lemons

2 tsp ground cumin

½ cup extra virgin olive oil

Sea-salt flakes and freshly-ground black pepper

1 eggplant, sliced

1 red capsicum, sliced

1 green capsicum, sliced

2 red onions, sliced into discs

4 sticks celery

2 ripe tomatoes, halved

1 tsp capers, finely chopped

4 cloves garlic, minced

1 bunch oregano leaves

1 bunch basil leaves

¼ cup raisins, chopped

2 cups baby rocket

Method

Toss the lamb chops with the lemon zest, cumin, 1 Tbsp extra virgin olive oil, then season with salt and pepper. Set aside.

Drizzle the vegetables with ¼ cup extra virgin olive oil, then cook over a hot barbecue grill for 10 minutes, until lightly blacked. Allow to cool, then dice. Mix the capers, garlic, remaining olive oil and half the lemon juice, season with salt and pepper, then mix with the vegetables and herbs.

Cook the chops for 8 minutes, turning regularly and drizzling from time to time with lemon juice, until medium. Serve with the caponata.

For more recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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