Peri Peri Grilled Lamb Chops with Charred Corn Salad

Looking to add some excitement to your next summer party? Look no further than this mouth-watering peri peri grilled New Zealand Spring Lamb rack with a delicious corn salad. The tangy and smokey flavors pair perfectly with this New Zealand Spring Lamb rack of lamb, raised without antibiotics and no added hormones, and is sure to impress your guests, leaving them craving more. Don’t miss out on this recipe – it’s one you’ll want to save for future grilling occasions.

Prep 18 hours + 15 minutes Cook 75 minutes Serves 3-4 Cut Rack

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

2 pkg New Zealand Spring Lamb French Rack
2 red peppers, diced
1 red onion, diced
1 jalapeno, halved
3 cloves garlic
3/4 cups + 2 Tbsp olive oil, divided
3 Tbsp red wine vinegar
1 Tbsp + 2 tsp salt, divided
1 Tbsp smoked paprika
1 tsp oregano
1 tsp basil
1 Tbsp black pepper, divided
2 zest and juice of a lemon
4 corn
1 cup grape tomato, halved
1 shallot, minced
1 Tbsp cilantro, chopped
1 zest and juice of a lime

Directions:

Preheat oven to 400F.
Mix together red peppers, red onion, jalapeno, garlic, and 1 Tbsp olive oil. Roast the vegetables in the oven for 30 minutes and then transfer into a blender with red wine vinegar, 3/4c olive oil, paprika, oregano, basil, 1 Tbsp salt, 1 tsp pepper, lemon zest and juice. Set aside to cool.
Season both sides of the lamb with salt and pepper and place them in a resealable bag with half the peri peri. Marinade in the fridge overnight and save the rest of the peri peri for basting or as a sauce.
Preheat half of the grill to 500F and pull the lamb out of the fridge to temper
Season the corn with 1 tsp olive oil, salt and pepper and grill for 10 minutes.
Cut the kernels from the cob and mix in tomatoes, shallot, cilantro, salt, pepper, lime zest, juice, and remaining olive oil.
Grill the lamb for 3 minutes, flipping halfway. Baste with peri peri and move the lamb over to the other side of the grill, lower the temp to 400F and cook for 30 minutes or until the internal temp reaches 130F.
Let the lamb rest for 5 minutes before carving.
To serve, start with the corn, then lamb, and garnish with cilantro (heat the remaining peri peri to use as a sauce)

Enjoy!

Recipe Credits: @see_jay91

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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