Baked lamb cutlets with watermelon panzanella

Method

1. To make the cutlets; preheat the oven to 180C/gas 4.

2. In a large bowl mix the feta, garlic, oregano, olive oil, lemon juice and zest together.

3. Add the lamb cutlets and mix until evenly coated in the mixture.

4. Lay 8 x 15cm squares of baking parchment on a board and place a cutlet in the centre of each.

5. Top each with any remaining feta mix and season with salt and pepper.

6. Bring the sides together and form a parcel, leaving the bone exposed at the top. Secure with butchers twine or elastic bands.

7. Bake for about 10 minutes until the lamb is cooked.

8. Rest for 5 minutes and then serve the lamb cutlets in the paper with some crusty bread to mop up all the delicious juices.

9. To make the watermelon panzanella; slice the top off each ciabatta roll. Carefully pull out the centres and tear into pieces.

10. Place on a baking tray, along with the ciabatta lids and cook in the oven for about 5 minutes until golden. Leave to cool.

11. Put the remaining ingredients into a large bowl. Add the toasted bread and mix together. Season with salt and pepper.

12. To make the dressing; whisk together all the ingredients and pour over the salad.

13. Fill each roll with panzanella and allow the flavours to marinate for approximately an hour before serving with the lamb cutlets.

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Ingredients

For the cutlets

150g Feta cheese, crumbled
2 garlic cloves, crushed
6 tsp chopped oregano
80ml Olive oil
1 lemon, juice and finely grated zest
8 lamb cutlets, French trimmed

For the watermelon panzanella

8 small ciabatta rolls
1/2 small red onion, finely sliced
275g watermelon, diced and seeds removed
275g ripe plum tomatoes
125g Cucumber, diced
2 tbsp capers, rinsed and drained
200g halloumi cheese, diced
55g Kalamata olives, chopped
1 bunch Basil, coarsely chopped

For the dressing

50ml cabernet sauvignon vinegar
150ml extra virgin olive oil
1 garlic clove, finely chopped
pinch Sugar

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