Ingredients

Method

• 1/3 cup olive oil
• 2 T chopped rosemary
• 4 large lamb chops
• For the Greek salad
• 4 ripe Roma tomatoes, sliced
• 1 cucumber cut into thin rounds
• 1 green pepper, seeds removed and thinly sliced
• 1 medium red onion, thinly sliced
• 1 x 200 g tub Greek feta
• 1 x 120 g packet black kalamata olives
• 3 T red-wine vinegar
• Sea salt and freshly ground black pepper

Method

Ingredients

In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours.

Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest.

To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste.

Cook’s note: For added flavour, sear the chops over open coals.

TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.