Lamb BBQ chops are a favourite of mine, as they are great value and quick and easy to prepare. That makes my zesty chargrilled lamb chops served with a warm potato and Greek-style salad the perfect choice for a week-night wonder or weekend get-together. I’ve used my spartan marinade in this dish as I believe the Greeks got it right when they combined parsley, lemon, roasted garlic, freshly cracked pepper and sea salt flakes, which is why I’ve done all the hard work for you so you just simply marinate the lamb and experience the flavours of Greece.

Did you know? The Spartans were not just known for their feats of war, but also for their skill in cooking. The ancient writer Plutarch recalled one Spartan soldier remark: ‘‘The Spartan society was strong, but why? Because we ate well. Fresh food, fresh meat, fresh water and wine. We also trained well, but yes would training be possible without good food? Of course not, so we ate well, but not too much. Our Spartan warriors cannot afford to be out of shape.’’ They were renowned for making a thick pig’s blood type of soup filled with meat, but unfortunately there is no recorded recipe for this dish. Protein was a very important part of the Spartans’ diet so they also ate a lot of pork, mutton and even lamb on special occasions.

The first time I can remember having BBQ lamb chops was at my grandmother’s 50th birthday celebration. My grandmother has eight children and all my cousins are there. It takes place in our backyard and we eat our BBQ lunch of sausages, lamb chops and some potato salad. “How delicious is that meat?” I remark to my cousin and suddenly before he could even reply all us kids are rounded up by our 18-year-old Aboriginal aunty. “Right, you lot listen up; all the kids are coming with me; we going to play a game in the front yard. Look here, see these hoops,” she said, “the game is to throw them over that peg. And stay behind this line,” she ordered as she dragged her foot along the grass. “Now you get three throws each. Dylan you’re in charge.” She came down to my level and looked me in the eyes and said sternly, “You’re not to come into the back yard” and with that she immediately stands up, turns and leaves. 

After a few throws I can hear laughing coming from the back yard and I can’t help myself from taking a look. “Ryan you are in charge. Do not come into the back yard,” I say, looking at him sternly. I unlock the side gate and tip toe down the side passage and what greets me, as I turn and look behind the house is hilarious. I have to cover my face from laughing. There, surrounded by my family, dancing to MC Hammer’s ‘U Can’t Touch This’ is a man who looks like Hulk Hogan, wearing nothing but leopard skin speedos and a red band around his long blond hair, thrusting his hips and happily swirling his shirt like a lasso in time to the music. 

 My grandmother’s face is bright red from laughter. Suddenly he takes her hand and gracefully with the skill of a dancer he twirls around her like a ballerina. My mum is elated and enthusiastically clapping and cheering her on, and to everyone’s delight Nan starts to dance with the man. Cheering and laughter fill the air and as the song finishes, he holds her up like a child and yells "Happy Birthday, Robin". Suddenly, I hear a giggle behind me and I turn around to see Ryan and the rest of my cousins. “Quick, let’s get back before they see us,” I cry as we collectively burst out laughing running back out the front.

Chef Dylan tip: When cooking on the BBQ it is essential to cook on a hot grill, but not a scorching hot grill as this will burn the marinade and your protein. This is the reason you see so many burnt sausages at events. So, heat the grill on high but once hot turn the temperature down to medium high (halfway between medium and high). If you don’t own a BBQ yet, don’t fret as you can just as easily cook this recipe in a fry pan or even underneath the grill. So, if you have never tried a BBQ chop do yourself a favour and give this recipe a crack and if you love a good BBQ chop then definitely give this a crack.

PREPARATION: 15 mins
 COOKING TIME: 25 mins
 SERVINGS: 4

INGREDIENTS

·    4 × 150g-ish BBQ lamb cutlets
·    3 tablespoons of SPARTAN* 
·    2 tablespoons olive oil
·    1/2 red onion, thinly sliced
·    1 red capsicum, chargrilled
·    40g feta cheese
·    20 kalamata olives
·    1 ripe avocado, cubed
·    1 vine ripened tomato
·    300g mixed lettuce
·    4 tablespoons salad dressing
·    12 chat potatoes
·    Butter for potatoes
·    4 thyme sprigs

* Chef Dylan’s Gourmet Food Co. Spartan marinade

METHOD

1.   Mix the SPARTAN with oil in a bowl.
2.   Add chops into the bowl and evenly coat both sides. Marinate for 20 minutes.
3.   Boil potatoes for 20 minutes until soft and strain from water. Keep warm.
4.   Slice onion then dice capsicum and avocado.
5.   Grill chops on high heat for 4-6 minutes each side or cook to your liking then set aside to rest.
6.   To make the salad, layer mixed lettuce, avocado, capsicum, tomato and red onion. Add buttery potatoes, olives and crumble feta on top. Finish with a drizzle of salad dressing to finish.

TO SERVE
Garnish with fresh thyme sprigs and accompany BBQ lamb chops with buttered potatoes and a Greek-style salad and devour.

www.gourmetfoodco.com.au