Lamb Cutlets With Strawberry Feta Salad Recipe 45 Food

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 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!

GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD

Steps:

• For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
• For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
• Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
• To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.

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.

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.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

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.

FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE

Steps:

• Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
• For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
• When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.

LAMB, FETA & MINT SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.