This is a dish of four quick simple elements, fried or barbecued lamb chops, a sauce of crumbled feta, yoghurt and grated cucumber, boiled peas crushed with butter and preserved lemon peel, and boiled risone pasta.
Feta and cucumber
| 150 g | Cows feta, crumbled |
| 150 g | Plain unsweetened yoghurt |
| 1 Tbsp | Lemon juice |
| ½ | Cucumbers, peeled, split in half lengthways, seeds scraped out, grated, then squeezed dry in handfuls |
| 1 clove | Garlic, crushed |
| 1 small handful | Mint leaves, thinly sliced |
Lamb, peas and risone
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Rosemary, finely chopped |
| 2 cloves | Garlic, crushed with a pinch of salt |
| 8 | Lamb chops, use loin chops (Main) |
| 200 g | Risoni pasta, or use orzo (Main) |
| 350 g | Frozen peas, thawed |
| ½ | Preserved lemons, peel only, finely diced |
| 1 Tbsp | Butter |
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Directions
For the saucePut everything into a bowl, mix well, taste and season withsalt if necessary. Cover and reserve.For the lamb chops
- Put the oil, rosemary and crushed garlic into a large bowl and mix well. Add the lamb and mix so that the chops are evenly coated.
- Boil the risone until tender to the bite in a large saucepan of well salted water. Drain and reserve.
- Meanwhile, heat a frying pan, barbecue or ridged grill over high heat and fry the lamb for about 4 minutes each side until well browned but pink and juicy inside. Remove from the heat.
- Boil the peas for 3 minutes in plenty of water. Drain, add the lemon peel and butter and crush the peas with a potato masher, taste and season.
- Serve the lamb on the risone and peas with a dollop of the feta and cucumber sauce. Serve the remainder of the sauce in a bowl on the side.
