8 lamb cutlets from a lamb rack, trimmed of fat
2 cloves garlic, finely chopped
2 tbs olive oil
1 stalk, rosemary leaves finely chopped
For the dressing:
1 clove garlic
1 lemon juiced
1/2 cup olive oil
100g fetta, crumbled
1 small handful good quality pitted olives
1 small handful fresh baby oregano leaves picked
Lightly score lamb and place in a non-metallic bowl. Rub with the garlic, olive oil and finely chopped rosemary. Season with freshly cracked pepper. Cover and marinate in the fridge for at least an hour.
Heat a grill or pan on a high heat and grill the lamb. They should only take a 1-2 minutes on each side.
To make the feta dressing, gently heat the garlic, lemon juice and olive oil in a small saucepan. Season with salt and pepper. And, at the last minute, stir in olives, feta and fresh oregano.
Arrange the lamb on a platter and spoon over the dressing. It’s beautiful served on a bed of fresh lightly steamed asparagus.