Meat RECIPE

Lamb Pea Salad

Who would of thought our lamb chops and pea salad were all cooked in the Roccbox pizza oven?! Perfect for the backyard or on the road, do yourself a favour and snag a new Limited Edition Yellow Roccbox by Gozney for spring. It’s soo easy to use and when it matches your Land Rover.. chefs kiss! There’s limited stock available so get on it travelers.

Wanna cook more in the Gozney? Keep scrolling for a delish pineapple pizza recipe on my TikTok.

Ingredients

6 lamb chops (or as many as you want to eat)

Basil pesto

3 small garlic cloves, peeled and crushed

3-4 lemons, zest finely grated to get 1½ tbsp and juiced to get 60ml

75ml olive oil

Sea salt

1 radicchio, leaves trimmed and roughly torn

600g sugar snap peas, fibrous threads removed

3 tbsp dill leaves, roughly chopped

3 tbsp tarragon leaves, roughly chopped

Equipment: Gozney Roccbox

- Feeds 6 -

HOW TO MAKE IT

1. Pop the first three ingredients in a small bowl with three teaspoons of salt and plenty of pepper! Then put half of the leaves and all the sugar snaps in a large bowl, pour over two-thirds of the garlic and lemon mixture, toss to coat.

2. Heat your Gozney so it's fully saturated with heat, you want it at 600+ then place a large cast iron pan into the Roccbox pizza oven. Griddle the dressed leaves and sugar snaps for about four minutes, turning every now and then until everything has good char marks – spread them out in the pan so they all get some heat and cook in batches if need be.

3. Transfer the griddled veggies to a large bowl, add the raw leaves, herbs, and the remaining dressing. Then toss gently and serve at once.

4. Place the cast iron back in the pizza oven and once it’s super hot, add some extra virgin olive oil, season with salt then cook for 4-5 mins. Allow to rest for 5 mins before serving with the salad.