Rosemary & Garlic Grilled Lamb Chops on Arugula
1 New Zealand rack of lamb, cut into single chops
2 cloves of garlic, minced
1 tbsp fresh chopped rosemary
3 tbsp olive oil
1 lemon, zested
1 tsp Maldon sea salt
1/2 tsp fresh ground black pepper
2 large radishes, finely sliced
8 basil leaves, julienned
6 Kalamata olives, pitted and quartered
4 Campari tomatoes, halved
16 sugarsnap peas, trimmed and steamed
1 oz shaved Parmigiano-Reggiano
2 tsp extra-virgin olive oil
1/2 lemon, juiced, about 1 tablespoon
Maldon salt and freshly ground black pepper
Combine the garlic, rosemary, olive oil, lemon zest, salt and pepper in a small bowl or food processor to make a thick marinade, then pour over the lamb, massaging it in well on both sides to thoroughly to coat the meat all over. Cover with plastic wrap and refrigerate for at least one hour or even overnight for maximum flavour.
Preheat an outdoor grill to medium high. When hot, grill the lamb about 2-3 minutes per side, so that the lamb is cooked through but still pink on the inside.
While the lamb is resting, whisk together the olive oil with the lemon juice and season to taste with Maldon salt and pepper. Scatter the arugula and chickpeas on a decorative platter and toss gently to coat with the dressing. To serve, arrange the lamb chop over the greens and garnish with the shaved Parmigiano-Reggiano.