Lamb Chops with Crushed Lemony Peas, Grilled Baby Cos Lettuce and Feta and Yoghurt.
Lamb Chops with Crushed Lemony Peas, Grilled Baby Cos Lettuce and Feta and Yoghurt
6 tablespoons extra virgin olive oil
8 lamb loin chops
2 teaspoons dried oregano
4 cloves garlic, finely chopped
200ml plain unsweetened, additive-free yoghurt
150g feta, crumbled
2 teaspoons lemon juice
small handful mint leaves, thinly sliced when needed, plus extra for serving.
300g frozen peas, thawed
peel of ¾ preserved lemon, finely diced
2 tablespoons butter
2 baby Cos lettuces, split in half lengthways
Put 4 tablespoons of the oil, the lamb chops, oregano and garlic into a mixing bowl and season with salt and freshly ground black pepper.
Mix well and reserve.
Put the yoghurt, feta, lemon juice and mint in a bowl and mix well.
Taste, season and reserve.
Boil the peas in plenty of salted water for 3 minutes.
Drain, add the preserved lemon and butter and crush with a potato masher.
Taste, season, cover and reserve.
Heat a ridged grill, barbecue or frying pan over high heat and cook the lamb until well browned on each side.
Remove the lamb, brush the Cos with the remaining oil and place it cut side down on the grill or pan until well browned.
Serve the lamb with the lettuce, peas and sauce with mint leaves sprinkled on top.
Serves 4. Good with orzo pasta.