Cypriot Lamb Chops & Cherry Tomato Skewers
From Ainsley’s Food We Love, ITV
Perfect for summer dining, these simple to make and delicious lamb chops are full of Mediterranean flavour and the cherry tomato skewers are the perfect accompaniment. Great for the barbecue.
In a large bowl mix together the garlic, oregano, mint, olive oil, mustard, lemon juice and zest. Add the lamb to the bowl, season and toss to ensure they are well coated. Cover and refrigerate for 30 minutes to marinate or longer if you have the time. Bring back to room temperature before cooking.
Thread 4 cherry tomatoes on to 4 small skewers, alternating them with a slice of garlic, bread and a bay leaf. Brush with olive oil and season with salt.
Preheat a griddle pan over a medium-high heat.
Cook the chops for 4-5 minutes on each side until they are done to your liking. Add the cherry skewers to the pan for the last couple of minutes of cooking time to gently warm through and char. Remove the chops from the heat and allow to rest for a few minutes before serving.
Serve the chops alongside the cherry tomato skewers.
- For the Lamb
- 8 lamb loin chops or lamb cutlets
- 2 garlic cloves, grated
- 1 tbsp dried oregano
- 1 tsp dried mint
- 3 tbsp olive oil
- 2 tsp mild mustard
- juice and zest of 1 lemon
- sea salt and freshly ground black pepper
- For the Cherry Tomato Skewers
- 16 cherry tomatoes
- 2-3 large cloves of garlic, thinly sliced
- thick rustic bread, cut into 12 cubes
- 12 small bay leaves
- olive oil, for brushing