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.

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.