Moroccan Spiced Lamb Loin Chops with Dill & Chive Persian Fetta
SERVES 4
INGREDIENTS
1 x 180g tub YVD dill & chive Persian Fetta
1 tsp each cumin, coriander, cinnamon, paprika
2 tbsp extra virgin olive oil
Salt, pepper
8 lamb loin chops
Large handful flat leaf parsley & dill, roughly chopped
2 tbsp tiny capers
Zest and juice 1 lemon
1 clove garlic, crushed
4 tbsp extra virgin olive oil
1-2 tsp honey
2 bunch asparagus, bases trimmed
1 punnet cherry tomatoes
1 x 400g tin butter beans, rinsed.
Lemon wedges, to serve
METHOD
Drain the oil from the fetta and set aside. Combine the spices, 2 tbsp olive oil, salt, pepper in a large bowl and marinate the lamb. Set aside.
In another bowl combine the chopped herbs, capers, lemon zest and juice along with the honey, olive oil and season to taste. Set aside.
Preheat a grill plate or BBQ on a high heat. Add the lamb and cook for approx. 4 minutes, each side then rest.
Meanwhile, place a large frying pan over a high heat, add 2 tbsp olive oil to the asparagus and a pinch of salt. Cook this for 2 minutes, mixing them about often then add the tomatoes and continue to cook for another 2 minutes for them to burst a little. Add the butterbeans and 2 spoons of the dressing.
Add the drained fetta to the remaining dressing, gently mixing it through, just to break it up and coat.
Place the lamb over the asparagus and spoon over the fetta dressing to finish, serve with lemon wedges.