Second course : Rosemary Lamb Chops with Bean, Strawberry and Feta Salad

Second course | Rosemary Lamb Chops

Second course | Rosemary Lamb Chops

     We present you the second courseRosemary Lamb Chops with Bean, Strawberry and Feta Salad.
For cooking Rosemary Lamb Chops we will need:

Serves 10
20 lamb chops
15 ml fresh rosemary, chopped
150 ml olive oil
2 lemons, thinly sliced
1 bunch fresh mint, chopped
1 kg French beans, trimmed and blanched
1 large punnet fresh strawberries, sliced into
quarters
400 g feta, cubed
Dressing
125 ml olive oil
100 ml red wine or raspberry vinegar
20 ml water
2 cloves garlic, crushed
15 ml castor sugar
5 ml Dijon mustard

 

1 Rub the lamb chops with salt and rosemary. Place in a shallow dish and pour over the olive oil. Add the lemon slices and half of the mint. Toss to coat and allow to marinate for 1 hour.

2 Combine all the dressing ingredients and set aside.

3 Place the chops over the coals and cook to your liking.

4 Just before serving, combine the remaining mint with the beans, strawberries and feta. Pour the dressing over the bean and strawberry mixture. Place on a large platter, toss lightly and top with the chops. Serve immediately.

Our second course Rosemary Lamb Chops – ready. Bon appetit!

 

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