Grilled Chermoula Lamb Loin Chops

Step 1
Place the lemon juice, garlic, 1 teaspoon light olive oil, spices, parsley (stalks and leaves) and picked mint leaves in a mini processor and blend. Marinate the lamb with half of this mixture and set aside.

Step 2
Insert the grill plate in unit and close lid. Select GRILL and set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.

Step 3
While the grill is heating, peel and slice sweet potatoes on a slight diagonal about 1 cm thick. Top the beans.

Step 4
Once the unit has preheated, use the remaining oil to brush the vegetables before grilling. Season them before cooking.

Step 5
Start with the sweet potatoes and turn when prompted to FLIP. Set aside when cooked.

Step 6
Set the grill on HIGH for 6 minutes and grill the beans turning when prompted to FLIP. Add to the sweet potatoes.

Step 7
Mix the grilled vegetables with the rest of the marinade, adding the extra virgin olive oil.

Step 8
Select GRILL and set temperature to MEDIUM, then select PRESET. Use the arrows to the right of display to select LAMB, then arrows on left to select MEDIUM. Select START/STOP to begin preheating.

Step 9
While unit is preheating, season the lamb and insert probe into the centre of a lamb chop, keeping the probe about 3/4cm from the bone.

Step 10
When unit has preheated, place the lamb on the grill and close lid over probe cord.

Step 11
Turn the lamb when prompted to FLIP and baste with any remaining marinade.

Step 12
When the lamb is done, use oven gloves to remove probe from the lamb. Then transfer lamb to a plate to rest for 3-5 minutes.

Step 13
Divide the grilled vegetables, lamb and any resting juices between two plates and serve.