Hugh's lamb, tomatoes and feta, taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.
Rate this recipe:- 10 - 15 mins
- 4-5 mins
- 4
- 8 lamb chops
- 500g ripe tomatoes
- 150g feta cheese, crumbled
- 1⁄2 teaspoon finely chopped rosemary or thyme (optional)
- Extra virgin olive oil to trickle
- Sea salt and freshly ground black pepper
Preheat the grill to medium-high. Season the lamb chops well with salt and pepper all over. Place them on a baking tray or on the grill pan and grill for 4–5 minutes on each side or until done to your liking. Cook for the extra couple of minutes if you like your chops more crispy on the outside and less pink in the middle. Leave the chops to rest in a warm place for 5 minutes.
Meanwhile, quarter and deseed the tomatoes, then chop them roughly. Combine with the crumbled feta and rosemary or thyme, if using. Season with salt and pepper and dress with a trickle of extra virgin olive oil.
Serve the lamb chops with the tomato and feta, accompanied perhaps by new potatoes, or just good bread.
Swaps: You can make this with pork chops, instead of lamb, in which case a crumbly, mild blue cheese, like Dorset Blue Vinney or Harbourne Blue goat’s cheese, works well instead of the feta.
This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.
LINKS
- Challenge Hugh and win a £2,000 River Cottage bundle
- Want more? Go to Hugh's Scrapbook at Channel 4
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