Grilled lamb, tomatoes and feta recipe
There’s a lovely summery feel to this dish; indeed you could very well barbecue the chops rather than grill them indoors.
You can make this with pork chops, instead of lamb, in which case a crumbly, mild blue cheese, like Dorset Blue Vinney or Harbourne Blue goat’s cheese, works well instead of the feta.
Ingredients
- 8 lamb chops
- 500 g ripe tomatoes
- 150 g feta cheese, crumbled
- 0.5 tsp finely chopped rosemary or thyme (optional)
- 1 cup extra virgin olive oil to trickle
- 1 pinch sea salt and freshly ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the grill to medium-high. Season the lamb chops well with salt and pepper all over. Place them on a baking tray or on the grill pan and grill for 4-5 minutes on each side or until done to your liking. Cook for the extra couple of minutes if you like your chops more crispy on the outside and less pink in the middle.
- Leave the chops to rest in a warm place for 5 minutes. Meanwhile, quarter and deseed the tomatoes, then chop them roughly. Combine with the crumbled feta and rosemary or thyme, if using. Season with salt and pepper and dress with a trickle of extra virgin olive oil.
- Serve the lamb chops with the tomato and feta, accompanied perhaps by new potatoes, or just good bread.
Recipe taken from Hugh’s Three Good Things, by Hugh Fearnley-Whittingstall. Text by Hugh Fearnley-Whittingstall, 2012. Photographs by Simon Wheeler, 2012. Published by Bloomsbury Publishing Plc, 2012.
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