2 sprigs rosemary leaves, finely chopped
1 tablespoon cumin seeds
1 clove garlic, crushed
1 teaspoon Dijon mustard
175ml white wine vinegar
2 tablespoons Cobram Estate Robust Extra Virgin Olive Oil
500g Lamb leg chops, fat trimmed
4 slices wholegrain bread
2 cups red cabbage, shredded
1 large carrot, grated
¼ red onion, finely sliced
1 cup rocket leaves
1 tablespoon Cobram Estate Garlic Infused Olive Oil
1 cup mint leaves, finely chopped
1 green shallot, thinly sliced
Put rosemary, cumin, garlic, mustard, 75ml vinegar and Cobram Estate Robust Extra Virgin Olive Oil into a large zip-lock bag. Massage to combine then add lamb and massage to coat. Set aside for 20 minutes to marinate.
To make mint sauce, combine 100ml vinegar, mint leaves and shallot in a small bowl and set aside for 5 minutes.
Combine the cabbage, carrot, red onion, rocket leaves and Garlic Infused Extra Virgin Olive Oil and set aside until ready to serve.
Preheat a char-grill pan or BBQ over high heat. Thread half of the lamb onto 2 metal skewers. Repeat with remaining lamb. Grill for 5 minutes each side, or until cooked to your liking. Transfer to a chopping board and cover with foil. Rest for 5 minutes. While the grill plate is still hot, toast the bread on either side.
Transfer lamb to a platter or board, drizzle with a little of the mint sauce, and serve with cabbage salad, bread and remaining sauce on the side.