Lamb chops with warm lentils and feta
- September 2006
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 8 lamb chops
- 2 x 400g cans brown or green lentils, drained and rinsed
- 2 large ripe tomatoes, diced
- 2 spring onions, finely chopped
- 200g feta, drained
- Preheat the grill to high. In a bowl, mix the garlic, 2 tablespoons olive oil and some seasoning, and use to brush the lamb chops. Place on the grill pan and grill for 6-8 minutes, turning halfway, until golden and still a little pink in the middle. Set aside.
- Meanwhile, tip the lentils into a pan over a medium heat. Add the remaining oil and cook for a few minutes, stirring, until warmed through.
- Remove from the heat and stir in the tomatoes and spring onions. Crumble in the feta and gently toss together. Season. Divide between plates and serve with the lamb chops.
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