Lamb Chops with Feta, Tomato, Asparagus

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients

8-12 Lamb chops or cutlets
2 bunches asparagus, trimmed
2 tblsp olive oil
2 tblsp lemon juice
12 cherry tomatoes, quartered
1/3 cup feta cheese, crumbled

Method

1. Heat grill or BBQ. Place the chops and asparagus in 2 separate dishes and pour the olive oil and lemon juice over both.

2. Cook chops for 4-5 minutes on each side or until cooked to your liking. Whilst the chops are cooking, add the asparagus to the barbecue and cook for 4-5 minutes, or until golden and tender.

3. Scatter the cherry tomatoes and feta over the chops and asparagus.

Serving Suggestion:

Serve with extra wedges of lemon, new potatoes and green salad.

Lamb and green bean salad

Ingredients

Method

1. Steam the orange sweet potato until tender.
2. Heat the oil in a medium frying pan and add the steamed sweet potato. Cook until golden, then set aside.
3. Cook the green beans in a saucepan of boiling water until just tender and then plunge into cold water to cool and drain.
4. Pan-fry or barbecue the lamb steaks for 3-4 minutes on each side or until cooked to your liking. Place on a plate, cover loosely with foil and rest for 5 minutes.
5. Toss together the lettuce, capsicum, celery and green beans and place on serving plates.
6. Thinly slice the lamb steaks and place in a bowl with the sweet potato.
7. Drizzle with the oil and vinegar and season with black pepper. Place on the salad and scatter with the pinenuts.

Tip:

Cooks tip: To make the lamb steaks a little spicy, sprinkle with 2 teaspoons of cumin seeds before cooking.

Variation: Alternate cuts

You could also use lamb fillets or backstrap

For more delicious Beef & Lamb recipes, visit the www.themainmeal.com.au

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