food
Thyme & Feta Lamb
Pick up a selection of desserts from the Middle Eastern grocer to give this meal a happy ending
If you can, prepare the marinade and lamb in the morning as it needs to sit for an hour. When you come home simply prepare the garnish and grill the chops.
Ingredients (Serves 4)
| 12 | small lamb chops |
| 2 tbsp | freshly squeezed lemon juice |
| 2 tbsp | olive oil |
| 2 | cloves garlic, crushed |
| 2 tbsp | fresh thyme, chopped |
| 100 g | feta cheese |
| 1 | small handful fresh mint leaves, chopped |
| Extra-virgin olive oil, to finish |
Instructions
- In the morning, put lamb chops in a small bowl. In another small bowl, combine lemon juice, olive oil and garlic, and season with salt and freshly ground pepper. Stir half of thyme into the oil and lemon mixture. Pour this marinade over lamb and refrigerate for at least an hour.
- In a small bowl, crumble feta cheese and add mint and remaining thyme.
- Grill lamb, either on a charcoal grill or in a ridged cast-iron griddle pan. When exterior of lamb is golden, transfer to plates.
- Sprinkle feta and herbs over lamb, then add a splash of extra-virgin olive oil to each place. Serve immediately.
*Find this and other great recipes in…
The Kitchen Diaries
By Nigel Slater
The recipes in this book are not only delicious, rustic and tasty, but also straightforward, easy-to-follow and easy-to-cook.
*This recipe has been adapted from its original.
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Tracy writes:
This is an amazing dish and really simple to make. Certainly
"company worthy"! Make sure you use all fresh ingredients. For the side dishes, prepared butter and sage fettucine and a green salad.
—posted November 6, 2008 at 5:44 p.m.
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