Grilled Lamb Chops with Greek Salad

Ingredients

• 8 lamb loin chops
• 1 tsp dried oregano
• 2 garlic cloves, finely grated
• 2 tbsp extra virgin olive oil
• 1 lemon, zested and halved
• 400g ripe vine tomatoes, cut into irregular chunks
• 1 cucumber, halved lengthways, seeds scraped out, thickly sliced
• 1 red onion, thinly sliced into half-moons
• 80g Kalamata olives, pitted
• 1 green pepper, deseeded and thinly sliced
• 1 tsp dried oregano
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 garlic clove, finely grated
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced
• 200g feta cheese, broken into large pieces, to serve
• fresh oregano leaves, to finish
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve
• Warmed pitta breads, to serve
• Tzatziki, to serve
• Plain couscous, to serve

Method

1. Combine the grated garlic, dried oregano, lemon zest, olive oil and a good pinch of seasoning in a bowl. Rub all over the lamb chops and set aside to marinate for at least 10 minutes while you prepare everything else.
2. Warm the olive oil for the beans in a small saucepan over a medium-low heat. Add the grated garlic and cook for 1 minute until fragrant but not coloured, then tip in the cannellini beans, lemon juice and a splash of water.
3. Cook the beans for 4–5 minutes, stirring occasionally, until warmed through and the liquid has mostly absorbed. Season well, then remove from the heat and keep warm.
4. Build the Greek salad: combine the tomatoes, cucumber, red onion, green pepper and olives in a large bowl. Drizzle over the olive oil and red wine vinegar, scatter over the dried oregano and season well. Toss gently and set aside — do not refrigerate.
5. Heat a griddle pan or heavy frying pan over a high heat until smoking hot. Cook the lamb chops in a single layer for 3–4 minutes per side until deeply charred and cooked through with a blush of pink at the centre.
6. Rest the chops on a warm plate for 2 minutes, then squeeze over the halved lemon.
7. Spoon the warm cannellini beans onto a large serving platter and arrange the lamb chops on top. Pile the Greek salad alongside.
8. Scatter over the broken feta, finish with fresh oregano leaves, a generous drizzle of extra virgin olive oil and a squeeze of fresh lemon from the wedges. Serve with warmed pitta, tzatziki and plain couscous.