Grilled Australian Lamb Chops
by Chef Anuphol Liamchart, Oriental Spoon – Surin Beach
The evening light in Surin softens as the grill flares to life. At Oriental Spoon, Chef Anuphol Liamchart works with quiet precision — rosemary, garlic, and olive oil turning simple Australian lamb into something both rustic and refined.
Ingredients
3–4 Australian lamb chops (about 3¼–3½ inches thick)
200 g cooked Puy lentils
1 tbsp rosemary, finely chopped
2 cloves grilled garlic, crushed
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Grilled zucchini and cherry tomatoes to serve
Method
In a small bowl, combine rosemary, salt, pepper, grilled garlic, and two tablespoons of olive oil. Massage this into the lamb chops and let rest at room temperature for 30–45 minutes.
Heat the remaining olive oil in a heavy ovenproof pan until shimmering. Sear the chops for 2–3 minutes per side until golden. For rare, rest under foil for 5–10 minutes. For medium, finish in a 200°C oven for 3–5 minutes before resting.
Serve the lamb over warm lentils, topped with grilled zucchini, cherry tomatoes, and a sprig of rosemary.
