Greek Lamb Chops with Griddled Courgette, Mint and Feta Salad
- 8 lamb cutlets
- 100g feta cheese, crumbled
- 1 small red onion, roughly chopped
- 2 vine ripened tomatoes, chopped roughly
- 1 bunch spring onions
- 2 courgettes, sliced thinly lengthways
- 200g sugar snap peas
- 2 baby gem lettuce, cut into thin wedges
- 2 cloves garlic, roughly chopped
- 3tbsp fresh oregano, chopped
- 1 handful fresh mint leaves, roughly chopped
- Juice half a lemon
- 1/2tbsp cayenne pepper
- 3tbsp extra virgin olive oil
1 Place the olive oil, red onion, tomatoes, garlic, oregano and cayenne pepper in a food processor and blitz until you have a paste.
2 Place the chops in to a non-metallic dish and spoon over the sauce. Leave to marinate for at least 2 hours or overnight if you have time.
3 Prepare the salad by trimming the spring onions and tossing them in a tablespoon of the olive oil along with the sliced courgettes. Preheat a griddle pan and cook the onions and courgettes for a few minutes until charred and tender. As they’re ready transfer to a serving platter.
4 Bring a pan of water to the boil and cook the sugar snap peas for a few minutes. Drain well and run under cold water to refresh. Add to the platter along with the baby gem lettuce wedges and toss everything together well. Mix together the remaining oil and the lemon juice and pour over the salad and toss well with the fresh mint and crumbled feta.
5 Place the lamb cutlets on the hot griddle pan and cook on one side for 3 minutes, then turn and cook until golden and slightly charred. Serve the chops with the salad.
CHEF’S TIP If you like your lamb well done simply cook for 1 minute longer on each side.