Lamb Cutlets With Arugula Rocket Bean Strawberry And Feta Recipes

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA

Steps:

• For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
• For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
• Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
• If the lamb was in the refrigerator, let it come to room temperature before grilling.
• Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
• For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

BALSAMIC LAMB CHOPS WITH STONE FRUIT AND ARUGULA

Steps:

• Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
• Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
• Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.

STICKY FIG LAMB CUTLETS WITH WARM BEAN & COUSCOUS SALAD

Steps:

• Heat a frying pan and bring a small saucepan of water to the boil. Put the couscous in a bowl, pour over 100ml boiling water from the kettle, cover with a tea towel and set aside. Cut between the lamb bones so you have 7 trimmed lamb cutlets. Rub a little of the oil and some seasoning onto each cutlet. Cook the green beans in the boiling water for 4 mins, then drain.
• Once the frying pan is hot, cook the lamb for 3 mins each side, brushing with the fig jam as they cook. Add the vinegar in the final 1 min of cooking, transfer the lamb to a plate and leave to rest. Bubble any remaining juices in the pan until sticky.
• Mix the couscous with a fork to fluff it up, add the beans, red onion, tomatoes, lemon zest and juice, the torn mint and the remaining oil. Season and mix well. Divide the salad between 2 plates and top with the lamb cutlets. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.

LAMB CUTLETS WITH STRAWBERRY & FETA SALAD RECIPE - (4/5)

Steps:

• Place lamb in a shallow dish and drizzle with 100ml olive oil, add the lemon slices and half the mint, season with sea salt and fresh ground pepper toss to coat, cover and refrigerate for 1 hour. Whisk the vinegar, sugar, mustard and remaining oil, salt and pepper in a bowl, add beans, berries, feta and mint toss to combine. Heat bar-b-q or chargrill to high and cook lamb for 2-3 mins each side for pink or until done to your liking. Cook lemon for 1min until slightly caramelised, serve the lamb with salad and lemon, yummy!

LAMB CUTLETS WITH ARUGULA (ROCKET), BEAN, STRAWBERRY AND FETA

Steps:

• Place lamb in a shallow dish and drizzle with 100ml oil.
• Add the lemon slices, half the mint and season.
• Toss to coat, cover and refrigerate for 1 hour.
• Whisk remaining oil, vinegar, sugar, mustard, salt and pepper.
• Toss together beans, berries, rocket, feta and remaining mint.
• Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side, or until cooked to your liking.
• Discard marinade.
• Cook lemon slices for 1 minute.
• Toss salad with dressing and top with lamb and lemon.