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There’s nothing more Australian than a feed of lamb and a game of footy.

Central's Jason ‘Buckets’ McKenzie can’t stop at just one or two lamb chops.

“I eat them by the bucketful,” he joked.

The best way to eat your lamb chops? Barbecue them well and add a hint of citrus – a fresh take on an Australian favourite.

Here's one of Jason;s favourite recipes

BBQ citrus lamb chops with pumpkin risotto and snap peas 

Serves 2
Preparation time: 8 minutes
Cooking time: 30 minutes

Ingredients:
4 small chump chops (or loin or leg chops)
1 small lemon, juiced and zested
2 tsp soft brown sugar
1 tbsp olive oil

Risotto:
200g peeled pumpkin, cut into 1.5cm cubes
1 tbsp olive oil
1/2 small onion, finely chopped
165 g (3/4 cup) risotto (Arborio) rice
3 – 3 1/2 cups boiling chicken or vegetable stock
2 tbsp grated Parmesan
200g snap peas

Method:

1. Place the chops in a shallow dish. Whisk together the lemon juice, zest, sugar and olive oil until the sugar dissolves and pour over the chops. Marinate while you prepare the risotto.
2. Steam or microwave the pumpkin cubes until tender and reserve. Heat the oil in a saucepan and add the onion. Cook for 2 minutes, add the rice and stir while cooking for 1 minute.
3. Add 1/2 cup of the hot stock to the rice and stir constantly over a medium heat. Continue add more stock, 1/2 cup at a time stirring constantly, until all the stock is absorbed and the rice is tender and creamy. Remove from the heat and stir in the parmesan and cooked pumpkin cubes. Season to taste with salt and pepper and keep warm while you cook the chops.
4. Heat a barbecue and cook the chops, brushing frequently with the marinade, for 5 minutes on each side, or until cooked to your liking. While the chops are cooking steam or microwave the snap peas until just tender.

Serve the chops on top of the pumpkin risotto, accompanied by the steamed snap peas.



Keep an eye out for the Meat & Livestock BBQ competition, part of the out-of-ground activities for the SANFL 'be active' Grand Final

Check back tomorrow for more favourite Lamb recipes from this years Grand Finalists