Grilled Lamb with Lemon and Feta - Nigel Slater

Grilled Lamb with Lemon and Feta - Nigel Slater

Serves 2

Nigel Slater –

Preparation Method

Rip the tender little leaves off a small bunch of oregano and a small handful of fresh thyme sprigs, place into a bowl and drizzle over some fruity olive oil. Crumble in a block of good-quality feta cheese (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season to taste, with freshly ground black pepper and the juice of a lemon and mix everything together gently.

Heat a griddle pan until hot, season 6-8 lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle.

Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant.