Heat a griddle or a fry pan to medium high. Liberally salt and then coat the lamb chops with extra virgin olive oil. Sear them for four minutes on each side until they’re medium rare (about 63° C / 145°F at the centre). Rest the chops for at least five minutes then serve with the … Continued
For the meatballs, combine lamb mince, feta, mint and rosemary, and season with salt and pepper. Roll into 40-gram (1.4 ounces) balls. Heat a large pan with olive oil and carefully place all the rolled balls in. Cook in batches if the pan isn’t large enough to avoid overcrowding. Remove the meatballs once browned on … Continued
Post contentRub a little olive oil over all the lamb and season both sides of the rack with salt and pepper. Place the lamb into a shallow roasting dish and sprinkle the crushed garlic over the outside of the rack. At the same time as adding the tomatoes to the parsnips, place the rack in … Continued
Generously oil and season loin chops. Grill chops until cooked to medium-done. While chops are resting, mix the tomatoes, onion, cucumber, mint, feta and olive oil in a bowl until combined. Plate the salad and rest the loin chops on top.