Lamb cutlets with lemon, feta, and brown rice and spinach pilaf

1. 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.

2.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.

3.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.