Ingredients / serves 4
8 lamb loin chops
1 tbsp olive oil
1 tbsp very finely chopped mint
4 medium tomatoes, cut into small wedges
100 g feta, crumbled
½ small red onion, cut into thin slices
¼ cup flat leaf parsley leaves drizzle of olive oil
1. Season each lamb chop with salt and pepper. Combine the oil and mint and brush on each side of the lamb chops. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets.
2. Cook chops on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
3. Remove chops from heat, loosely cover with foil and rest chops for 2 minutes before serving. Toss the tomatoes with the feta, onion, parsley and oil. Serve with the lamb chops.
Recipe sourced from www.beefandlamb.com.au