Barbecued Greek lamb chops with minty soft feta

AT A GLANCE

  • Serves 4 people

An old-school chopped salad - think crisp lettuce, cucumber, spring onion, dill and mint dressed with white wine vinegar and grassy olive oil - is the perfect accompaniment to this summery lamb dish.

  • 70 ml olive oil
  • 2 tsp each dried mint and Greek oregano
  • Finely grated rind and juice of 1 lemon
  • 2 garlic cloves, finely chopped
  • 8 lamb chump chops
  •  
  • Minty soft feta
  • 200 gm soft feta
  • 120 gm thick natural yoghurt
  • 1 cup (firmly packed) mint
01   Combine oil, mint, oregano, garlic, lemon rind and juice in a large bowl, season to taste and add lamb. Rub mixture into meat well and marinate for 15 minutes.
02   Meanwhile, for minty soft feta, process feta and yoghurt in a food processor until smooth, add mint, season to taste and process to combine. Set aside.
03   Preheat a char-grill or barbecue to medium-high. Cook lamb, turning occasionally, until well browned and cooked to your liking (6-7 minutes for medium-rare), set aside to rest for 5 minutes then serve with minty soft feta and a crisp chopped salad.

Topics:

YOGHURT, GREEK, MINT, LEMONS, OREGANO, SUMMER, FETA, GARLIC, MAIN, FAST, LAMB

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

GERALDINE MUNOZ

FEATURED IN

Feb 2014

Feb 2014

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