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1/3 cup smokey barbecue sauce
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp brown sugar
3 corn cobs, husks and silks removed
8 Crystal springs lamb chump chops
2 chorizo sausage
4 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 green shallots, finely sliced
¾ cup flat leaf parsley leaves, roughly chopped
1 Combine smoky barbecue sauce, Dijon mustard, red wine vinegar and sugar in a small saucepan and set aside.
2 Heat a grill pan over medium-high heat. Grill corn for 20 minutes, turning occasionally until tender and lightly charred. Set aside to allow to cool for 5 minutes.
3 Toss lamb and chorizo in half of the oil and season. Grill for 4 minutes each side or until cooked to your liking. Transfer lamb to a plate, and transfer chorizo to a large bowl.
4 Cut corn kernels from cobs and add to chorizo with shallots, parsley and remaining oil. Season.
5 Meanwhile, heat barbecue sauce mixture over medium heat. Bring to the boil then remove from heat. Spoon smoky barbecue sauce over lamb and serve with corn and chorizo salad.
This week’s recipe uses Crystal Sping Lamb Chump Chops from Bush's Fresh Meats Rouse Hill which is on sale this week for only only $16.99 per kg that’s a saving of $5 per kg.