Lamb Chops With Griddled Courgette Feta Salad Recipes

LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD

Steps:

• Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
• Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.

GRILLED T-BONE LAMB CHOPS WITH FAVA BEAN AND FETA SALAD

Steps:

• For the lamb: Put the salt, coriander seeds, sugar, and red pepper flakes into a mortar and pestle and crush to blend. Place the lamb chops on a wire rack set over a baking sheet. Liberally season the chops on both sides with the spice blend. Allow to sit in the refrigerator, covered, for at least 8 to 24 hours before grilling, if possible. This will act as a quick cure, adding more flavor to the lamb when it's cooked.
• Preheat a grill to medium-high heat.
• Put about 1/2 to 1 cup blended oil into a small bowl. Use the small bunch of mint as a brush and brush the oil onto one side of each lamb chop. Place the oiled-side of the lamb face down on the hot grill. Brush the second side or top of the lamb chop with oil and allow to cook until an instant-read thermometer inserted into the thickest part of the meat reaches 125 to 130 degrees F for medium-rare to medium, about 3 to 5 minutes per side, turning once. Allow the chops to rest briefly before serving.
• For the Fava Bean and Feta Salad: Fill a large bowl with ice and water. Place a large pot of water over high heat and bring to a boil. Add salt to taste. Add the fava beans to the water and blanch for about 40 to 50 seconds, or to al dente. Immediately plunge the beans into the ice bath to cool. Once cooled, remove the second shell and set the shelled beans aside.
• To a bowl add, the shallot, garlic, and season with salt to help bring out the moisture. Add the juice of 2 lemons, sliced Fresno peppers, 1/2 to 3/4 cup extra-virgin olive oil, and freshly ground black pepper and taste. Add the olives, shelled fava beans, crumbled feta and torn mint leaves. Toss to combine. Taste for seasoning.
• For each serving, place 2 lamb chops onto a plate. Top with the feta salad, a drizzle of extra-virgin olive oil and zest of 1/4 lemon.

GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD

Steps:

• For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
• For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
• Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
• To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.

LAMB CHOPS WITH FETA

Steps:

• Brown the chops in their own fat on both sides.
• Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
• Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.