Name: Lemon oregano lamb with grilled bread salad
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 1
Cuisine: greek
Ingredients: 40.00 ml lemon zest; 40.00 ml fresh oregano leaves, roughly chopped; 20.00 ml fresh rosemary, finely chopped; 54.60 gm olive oil; 800g lamb loin chops (about 8 chops); 11.80 gm Dijon mustard; 2 small shallots, finely chopped; 1 clove garlic, finely chopped; 40.00 ml red wine vinegar; 75.08 gm olive oil; 1/2 tsp dried oregano; 10.00 gm water; 1/3 loaf Tigger Loaf 450g, torn into large bite size pieces; 18.20 gm olive oil, plus extra for brushing; 250.00 ml cherry tomatoes, halved; 150g baby spinach; 1/4 red onion, thinly sliced; 120g feta cheese, crumbled

Lemon oregano lamb with grilled bread salad

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Prep Time:
25 minutes

Cook Time:
14 minutes

Total Time:
39 minutes

Lemon, oregano, and rosemary marinated lamb - a refreshing summer dish from Curtis Stone.

Ingredients:

40.00 ml lemon zest
40.00 ml fresh oregano leaves, roughly chopped
20.00 ml fresh rosemary, finely chopped
54.60 gm olive oil
800g lamb loin chops (about 8 chops)
11.80 gm Dijon mustard
2 small shallots, finely chopped
1 clove garlic, finely chopped
40.00 ml red wine vinegar
75.08 gm olive oil
1/2 tsp dried oregano
10.00 gm water
1/3 loaf Tigger Loaf 450g, torn into large bite size pieces
18.20 gm olive oil, plus extra for brushing
250.00 ml cherry tomatoes, halved
150g baby spinach
1/4 red onion, thinly sliced
120g feta cheese, crumbled

Instructions:

Combine the lemon zest, oregano, rosemary, and oil in a small bowl. Marinate the lamb in the mixture, then cover and refrigerate for 4 hours.
Prepare the vinaigrette by whisking together Dijon mustard, shallots, garlic, water, vinegar in a mixing bowl. Gradually whisk in the oil until well combined. Stir in dried oregano and season with salt and pepper to taste.
First, preheat your oven to 200˚C and a char-grill pan to medium-high heat. Then, take the lamb out of the refrigerator and allow it to come to room temperature.
Place bread on a tray, drizzle with olive oil, sprinkle with salt, and bake until golden brown and lightly toasted.
Season both sides of the lamb generously with salt and pepper. Grill on high heat for 7-10 minutes until medium rare, flipping occasionally. Let it rest, lightly covered with foil, for 4 minutes before serving.
Combine the tomatoes, spinach, onions, feta, and grilled bread in a spacious bowl, drizzle with just the right amount of vinaigrette for a delicate coating, and toss gently.
Plate the salad alongside the lamb chops, then generously drizzle with the remaining vinaigrette before serving.

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