60 ml(¼ cup) extra-virgin olive oil, plus extra to serve¼ cup eachof thyme and oregano, plus extra to serve3garlic cloves, finely chopped2lemons, finely grated rind and juice only, plus extra wedges to serve8double lamb cutlets (about 150gm each)120 gmmarinated feta, coarsely crumbledBrown rice and spinach pilaf30 mlolive oil30 gmbutter, coarsely chopped1onion, thinly sliced2garlic cloves, finely chopped230 gm(2 cups) medium-grain brown rice450 mlhot chicken stock1 bunchEnglish spinach, trimmed, coarsely torn
Combine olive oil, herbs, garlic, rind and juice in a small bowl, season to taste. Place lamb in a single layer in a non-reactive dish, pour over oil mixture, turn to coat, set aside to marinate.
Meanwhile, for brown rice and spinach pilaf, heat olive oil and butter in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes). Add rice, stir for 1 minute to coat, add stock and 125ml hot water, stir until just coming to the boil. Season to taste, reduce heat to low-medium and simmer until rice is tender and liquid almost evaporated (30-35 minutes). Remove from heat, stir through spinach and set aside.
Meanwhile, preheat a char-grill or frying pan over high heat. Remove lamb from marinade and cook, turning once, until browned and cooked to your liking (4-5 minutes each side for medium-rare). Transfer to a plate, drizzle with extra olive oil, squeeze over lemon, season to taste. Cover with aluminium foil, rest for 5 minutes. Serve lamb drizzled with meat juices, scattered with feta, with pilaf and cucumber salad to the side.