Braised silverbeet matches well with the richness of lamb here, while sweet currants help balance the feta and lemon. Kale or ruby chard are nice alternatives to silverbeet, too.
- 80 ml (1⁄3 cup) olive oil, plus extra for drizzling
- 3 tsp dried oregano or rigani (Greek oregano; see note)
- 6 garlic cloves, finely grated
- 8 lamb loin chops (about 100gm each)
- 1½ bunches silverbeet, stalks thinly sliced, leaves torn
- 1 tsp fennel seeds
- 125 ml white wine
- 40 gm (1⁄4 cup) currants
- Lemon wedges and feta, to serve
- 1Combine oil, 2 tsp dried oregano and half the garlic in a large bowl, add lamb, toss to coat, and marinate for 10 minutes.
- 2Meanwhile, heat a large non-stick frying pan over medium heat, add silverbeet stalks, fennel seeds and remaining oregano and garlic, stir to combine, then increase heat to high, add wine and currants, and simmer to reduce by half (1-2 minutes). Add silverbeet leaves, cover with a lid and cook until just wilted (1-2 minutes). Remove from heat, season to taste and keep warm. Wipe pan clean.
- 3Heat the same pan over medium-high heat, drizzle lamb with olive oil, season to taste, then add to pan and cook, turning once, until well browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside loosely covered with foil to rest (5 minutes). Serve lamb with lemon wedges and braised silverbeet topped with feta.
Rigani, dried wild Greek oregano, is available from select delicatessens. If using rigani you can add a little more than you would dried oregano.