RECIPE | Herb-marinated lamb chops with bean, strawberry and feta salad
Brilliant for a braai or a casual dinner party
12 lamb loin chops, about 2cm thick
125ml (½ cup) white wine
45ml (3 tbsp) olive oil
2-3 garlic cloves, crushed
Handful fresh rosemary, finely chopped
Handful fresh mint, chopped, plus extra to serve
Salt and freshly ground black pepper
Salsa Verde Dressing:
125ml (½ cup) olive oil
2 garlic cloves, crushed
Finely grated rind and juice of 1 small lemon
Handful fresh mint, chopped
Handful fresh parsley, chopped
30ml (2 tbsp) capers
Pinch of sugar
Salt and freshly ground black pepper, to taste
500g French beans, trimmed and blanched
1 punnet strawberries, hulled and quartered
200g (1 pillow pack) fresh rocket
200g feta, cubed
- Place the chops in a non-metallic dish with all the marinade ingredients. Toss to coat, rubbing the marinade well into the chops. Cover and set aside for at least an hour.
- For the salsa verde, blend all ingredients in a food processor until smooth and set aside.
- Remove the chops from the marinade and cook in a hot griddle pan or over prepared coals until really crispy.
- Toss the salad ingredients with the salsa verde and serve with the chops, topped with extra fresh mint.
Cook's note: The salsa verde dressing can be replaced with a jar of readymade basil pesto, whisked with extra olive oil and the juice of 1 lemon.