Lamb chops and melon a la plancha
Difficulty level: very easy
Servings 4 people
Ingredients
For the lamb
- 8 lamb chops
- 2 c. tbsp olive oil
- 1 pod garlic chopped
- 1 c. tbsp rosemary fresh (or thyme)
- Salt
- Pepper
For the melon
- 1 melon from Haut Poitou, ripe but firm
- 1 c. tbsp honey
- 1 net olive oil
- Pepper of the mill
- A few leaves mint fresh (for dressing)
Instructions
-
In a salad bowl, mix the olive oil, garlic, rosemary, salt and pepper.
-
Brush the lamb chops with this marinade. Let sit at room temperature for 15 to 30 minutes (or refrigerate for up to 2 hours if making ahead).
-
Cut the melon into quarters or large slices (with or without the skin depending on your preference).
-
Brush lightly with olive oil and a little honey. Season lightly with pepper.
-
Preheat the plancha over medium/high heat.
-
Cook the chops for approximately 3 to 4 minutes per side, depending on thickness and desired doneness. At the same time, place the melon slices on the griddle and grill them for 1 to 2 minutes per side, until lightly caramelized.
-
Serve 2 chops per person with 2-3 slices of grilled melon. Decorate with mint leaves.
-
Optional: add a drizzle of lemon juice or a pinch of fleur de sel to the melon.
© Divino Tips for Haut Poitou Melon
