med-LAMB

“Lamb chops are really quick and delicious to BBQ. Lamb is also a popular Mediterranean meat so we can bring the British roast outside and add some amazing Portuguese flavours with the local cheese creating a tangy sauce that keeps the flavours authentic. Oregano is the herb you smell everywhere in the Algarve. It really makes the crumb taste so much better.”

Tom Herbert

Ingredients

Serves 4

• 12 Lamb chops
• 1 Garlic cloves
• Small bunch fresh oregano
• 2 Lemons
• 100g Dried sourdough bread crumbs
• 400g Cooked white beans
• 4 Large vine tomatoes
• 1 Bunch parsley
• 2tbsp Red wine vinegar
• 2tbsp Olive oil
• Salt and pepper
• Pinch dried chilli
• 100g Soft sheep’s cheese (preferably local)
• 100g Thick yogurt
• 1 Garlic clove
• 2tbsp Olive oil
• 1 Lemon

method

Make the bean salad. Chop the tomatoes, pick the parsley, add to a bowl with the beans, dried chilli vinegar and olive oil. Season and mix. To make the cheese dressing. Mash the cheese with a fork, add the crushed garlic, yogurt, olive oil and a squeeze of lemon. Season and mix together.

In a small bowl mix the bread crumbs, chopped oregano, zest of 2 lemons and crushed garlic.

Heat the bbq. Season the chops and grill for a few mins either side until crispy but still pink in the middle. Put onto a serving plate onto of the bean salad. Sprinkle the herb crumb over the whole thing and serve with the cheese dressing on the side.