Easy cook; Fast Mediterranean lamb cutlets.
PREP TIME 10 minutes :
COOKING 20 minutes :
COST pounds 4.62per person :
8 lamb loin chops
Freshly ground black pepper
Grated zest of 1 lemon
10g fresh mint leaves, finely chopped
5g black olives, de-stoned and chopped
4tbsp fresh breadcrumbs
2tbsp olive oil
2 large garlic cloves, peeled
50g goat's cheese
Rice to serve
(1) Preheat the oven to 200C/390F/Gas mark 6. Season the lamb with black pepper then mix the lemon zest, mint and olives with the breadcrumbs.
(2) Heat the oil in a frying pan. Cook the lamb on one side for five minutes then turn and cook for another five.
(3) Pile the herb mixture on top of each chop and drizzle over the juices from the pan. Place in an ovenproof dish along with the whole garlic cloves and the cherry tomatoes and cook in the oven for 10 minutes.
(4) Crumble the goat's cheese over the top and serve with rice.
STYLING: JAYNE CROSS;
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|Publication:||The Mirror (London, England)|
|Date:||Mar 27, 2010|
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