Ingredients
4 large chump lamb chops
1 tsp finely grated lime zest
1 tbsp lime juice,
1/3 cup chopped oregano leaves
1/3 cup chopped mint leaves,
1 clove finely chopped garlic
80g crumbled feta cheese
extra virgin olive oil
16 halved baby potatoes
butter
1/4 cup torn flat-leaf parsley leaves
Method
Cut a pocket in 4 large chump lamb chops.
Combine 1 tsp finely grated lime zest, 1 tbsp lime juice, 1/3 cup chopped oregano leaves, 1/3 cup chopped mint leaves, 1 clove finely chopped garlic and 80g crumbled feta cheese in a small bowl and stir well. Fill the pockets with the feta mixture and press gently to close. Brush chops on both sides with 1/4 cup extra virgin olive oil and char-grill or barbecue for about 3 minutes each side over medium-high heat or until done to your liking. Remove and rest for a few minutes.
Meanwhile boil 16 halved baby potatoes in lightly salted water until tender. Drain, toss with 2-3 tbsp butter and 1/4 cup torn flat-leaf parsley leaves.
To serve
Serve lamb chops accompanied by baby potatoes and green salad leaves.
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