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Ingredients
- 2 x 100 g lean lamb rumps, or loin chops
- 50 g sun-dried tomatoes, in oil, finely chopped, reserving 1tbsp of the oil
- 1 clove garlic, finely chopped
- 1 tbsp freshly chopped chives
- 25 g feta cheese, crumbled
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Method
1. Place the chops on a chopping board and season lightly with salt and freshly milled black pepper.2. Transfer the chops to a grill rack and cook under a preheated grill or prepared barbecue for 12-16 minutes, turning occasionally.
3. Meanwhile, heat the reserved oil in a large non-stick pan and cook the tomatoes and garlic for 2-3 minutes. Remove from the heat and stir in the chives.
4. Transfer the chops to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle over the Feta.
5. Serve with potato wedges and a crisp green salad.
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