Vinaigrette on a lamb chop? It might not be conventional, but it works. The OMG stands for "onion, mustard and garlic", in case you were wondering.
8 lamb loin chops
1 tbsp olive oil
salt and pepper, to season
4 cups loosely packed rocket
4 tbsp olive oil
1 small brown onion, peeled and finely diced
4 cloves garlic, roughly chopped
1 tsp fish sauce
1 tsp seeded mustard
1 tbsp lemon juice
1 tbsp red wine vinegar
¼ tsp honey
1. For the vinaigrette, heat the oil in a small saucepan over medium heat and add the onion and garlic. Stir and cook for about 5 minutes, until the onion and garlic are a medium brown. Remove from the heat and add the fish sauce, mustard, lemon juice, vinegar and honey. Stir well to combine, then taste and adjust the seasoning if necessary.
2. Heat a grill pan or barbecue over high heat. Brush the lamb chops with a little olive oil and season well with salt and pepper. Grill the chops for about 3 minutes each side for medium-rare, or until cooked to your liking. Rest for about 2 minutes and arrange on a platter with the rocket. Pour over the vinaigrette and serve.
Tip: A batch of this vinaigrette that will last you a week or two. Then dinner just becomes a matter of grilling some lamb chops. Ten minutes?
Also try: avocado shichimi
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.