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Milly's Summer Catalogue

Greek Lamb Chops from The Cafe

As featured on Monday the 17th of June's Show


4 lamb loin chops
1 tsp dried dill
6 cloves garlic, finely chopped
1/2 tsp crushed red Chile flakes
1/2 fresh lemon, juiced
Kosher salt and freshly ground black pepper, to taste
salt and freshly ground black pepper
100g feta
1 large ripe tomato
Hand full mint
40g black olives
½ small cucumber

3⁄4 cup plain Greek yoghurt
1 Tsp lemon juice
1 Tsp finely chopped fresh dill
2 cloves garlic, minced to a paste
1⁄2 small cucumber, peeled, seeded, and minced
salt and freshly
ground black pepper


Sauce: In a bowl, combine the yogurt, lemon juice, dill, garlic, and cucumber and season with salt and pepper. Cover sauce and refrigerate for at least 1 hour.

Marinate the lamb In a large baking dish, add the olive oil, dill, garlic, red Chile flakes, and lemon juice. Season the lamb generously with salt and pepper, then add the chops to the marinade and turn to coat. Cover dish and let sit at room temperature for 1 hour.
Build a medium-hot charcoal fire in a grill or heat a gas grill to medium-high heat. Grill the lamb, turning occasionally, until it has reached desired temperature, 4-6 minutes for medium rare. Transfer the lamb to a platter and let rest 5 minutes. Serve lamb with sauce, diced tomatoes, cucumber, olives, feta, rocket and mint