- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- ¼ cup each of thyme and oregano, plus extra to serve
- 3 garlic cloves, finely chopped
- 2 lemons, finely grated rind and juice only, plus extra wedges to serve
- 8 double lamb cutlets (about 150gm each)
- 120 gm marinated feta, coarsely crumbled
Brown rice and spinach pilaf
- 30 ml olive oil
- 30 gm butter, coarsely chopped
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 230 gm (2 cups) medium-grain brown rice
- 450 ml hot chicken stock
- 1 bunch English spinach, trimmed, coarsely torn
- 1Combine 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.
- 2Meanwhile, 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.
- 3Meanwhile, 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.
Drink Suggestion: Rich Margaret River chardonnay. Drink suggestion by Max Allen
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