Grilled Cumin Lamb Chops with Butter Bean Salad

episode130-cuminlambchops

Ingredients:

  • Cumin Lamb:
  • 2 – 3 Lamb Chops (per person)
  • Cumin
  • Olive Oil
  • Salt
  • Tzatziki:
  • 2 cups Greek Yoghurt
  • 1 Lebanese Cucumber
  • Fresh Mint (finely chopped)
  • 1 small Garlic Clove (crushed)
  • Salt & Pepper
  • Butter Bean Salad:
  • 1 tin Butter Beans
  • 1 punnet Grape Tomatoes
  • 1 small Red Onion (sliced)
  • 1 small Garlic Clove (crushed)
  • ½ cup Kalamata Olives (pitted)
  • ½ cup Crumbled Feta
  • ¼ cup Parsley
  • ¼ cup Mint Leaves
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Salt and Pepper

Method:

Cumin Lamb:

  1. Marinate lamb in cumin and olive oil while you make the Tzatziki and Bean Salad.
  2. Season lamb with salt and sear in a very hot grill pan.
  3. Rest the lamb before serving.

Tzatziki:

  1. Peel, deseed and grate the cucumber, squeezing out excess water.
  2. Combine all ingredients together & set aside.

Butter Bean Salad:

  1. Make the dressing for the salad combining lemon juice, olive oil, crushed garlic, pepper and a little salt.
  2. Slice in half grape tomatoes, toss with the drained butter beans, pitted kalamatta olives, feta, parsley, mint and red onion.
  3. Toss dressing through salad.
  4. Place salad on the plate with lamb on top with a side of tzatziki.
  5. Serve with lemon wedges and pita bread.