Dingle lamb - grilled lamb chops with salicornia, wild thyme & a touch of Ireland
Ingredients
4-6 lamb chops
A good handful of fresh salicornia
1 tsp coarse sea salt
Some wild-collected thyme (alternatively fresh)
Preparation
Remove the lamb chops from the fridge about 30 minutes before grilling and season with salt.
Preheat the Monolith Icon to really hot. Grill the chops over a direct heat for approx. 2 minutes per side, depending on the thickness. Allow a good roasted aroma to develop.
Shortly before the end of the grilling time, place the salicorne directly on the meat, close the lid and leave everything to stand for 1-2 minutes. This ensures that the salicorne is lightly cooked without losing its bite.
Serve straight from the grill onto the plate and garnish with thyme. Rustic, pure and with a hint of sea breeze. Serve with a strong stout and a small glass of Irish whiskey, perfect for toasting a successful barbecue evening.
