With so many wonderful spice rubs stocking our shelves, it is very easy to turn the humble lamb chop into a Creole delight.

Ingredients

Lamb

• 4-6 Quality Mark Shoulder Lamb Chops
• 2 tblsp Creole seasoning
• 2 tblsp oil

Trinity Rice Salad

• 1 1/2 cups long grain rice
• 2 stalks celery, diced
• 3-4 spring onions, sliced
• 1 red pepper, diced
• 2 red chillies, deseeded and diced (optional)
• 1 tblsp chopped thyme, oregano or basil or a mix of all three
• 1/2 - 1 cup vinaigrette

Method

1. Place the shoulder lamb chops in a shallow dish and sprinkle over the Creole seasoning and oil. Toss to coat. Cover and marinate for 10 minutes.
2. Cook the lamb by pan-frying, barbecuing over, or grilling under a moderate heat, turning occasionally until medium rare. Do not over-cook as the lamb is nicer cooked to medium. Allow the chops to stand 3-5 minutes before serving with the Trinity Salad, so they are moist and tender.

Trinity Rice Salad

1. Cook the rice in 6 cups boiling salted water for 12 minutes and then drain and refresh in cold water. Drain well.
2. In a large bowl toss together the rice, celery, spring onion, red pepper, chillies (if using), herbs and vinaigrette. Refrigerate until ready to eat.

Cooks Tips

Creole Seasoning is prepared by Masterfoods. If you cannot find this variety, choose from any number of selected prepared dry rubs. You will find them at the spice counter.