INGREDIENTS

The perfect mix for the odd September weather... yuuuuuummm. Lamb = kiwi MUST!

Salad

  • 200g feta cheese 

  • 80g black olives (pitted)

  • 180g cherry tomatos

  • 1/4 cucumber

  • 1 small red onion

  • Mixed lettuce

Lamb Chops

  • 8 lamb cutlets

  • 2 tblsp olive oil

  • salt & pepper to taste

Serving

  • 2 tblsp red currant jelly

  • 100g raspberries

  • 5 tblsp balsamic vinegar

  • salt & pepper to taste

INSTRUCTIONS

Salad

  1. Cut the feta into cubes

  2. Cut the olives in half

  3. Rinse and halve the tomatoes

  4. Rinse and chop the cucumber into small pieces

  5. Peel, halve and cut the onion into strips

  6. Rinse the lettuce, spin dry and tear into small pieces

  7. Toss everything together in a large bowl.

Lamb Chops

  1. Fry in a pan with hot oil for 1-2 minutes on each side. Season with salt and pepper,

  2. Wrap and leave to rest.

  3. Keep the pan!

Dressing

  1. Stir the currant jelly into the pan, then deglaze with the vinegar and 2 tablespoons of water.

  2. Add the raspberries, heat gently and season with salt and pepper.

Serving

  1. Serve the lamb chops over the mixed salad on plates, and drizzle with the raspberry dressing.

  2. Garnish with additional raspberries ​

Beautiful and delicious, lamb is a kiwi classic and you can definitely show this off to friends. Raspberries add that additional class to any dish.