Lamb Cutlets With Strawberry Feta Salad Recipe 45

LAMB CHOPS WITH DATES, FETA AND TAHINI

Steps:

• In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
• In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
• Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
• Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.

STRAWBERRY-FETA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

STRAWBERRY FETA TOSSED SALAD

Steps:

• Place first 4 ingredients in a large bowl. To serve, drizzle with vinaigrette; toss to combine.

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
• Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

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.

LAMB CUTLETS AND ASPARAGUS WITH TOMATOES AND FETA CHEESE

Steps:

• Heat BBQ.
• Place the cutlets and asparagus into two seperate dishes and pour the olive oil and lemon juice mixture over both.
• Cook cutlets for 4-5 minutes on each side or until cooked to your liking.
• Whilst cutlets are cooking, add asparagus to the BBQ and cook for 4-5 minutes, or until golden and tender.
• Scatter cherry tomatoes and feta over cutlets and asparagus.
• Serve with extra wedges of lemon, new potatoes and green salad.

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.

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.