Recipe of the day: Fig jam lamb chops with a spinach, olive and feta salad
Pictures: iStock
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With the Easter weekend only two days away, you might be on the prowl for interesting recipe ideas to serve for lunch or dinner. We have you covered with succulent fig jam lamb chops that you can serve with a flavourful spinach, feta and olive salad.
Jam holds a very high sugar content so be careful that the jam doesn’t catch and burn when making this recipe, otherwise, the dish can taste bitter.
Author:Rhodes Quality
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Category:Lamb
Method:Frying
Cuisine:South African
Ingredients
Scale
8 lamb rib chops
2 Tbsp olive oil
salt and pepper to taste
4 Tbsp Rhodes Quality Ripe Fig Jam
15 – 30 ml water
sunflower oil for frying
2 Tbsp balsamic vinegar
2 cups couscous
2 Tbsp butter, melted
2 Tbsp mint, chopped
Instructions
Rub each lamb chop with a little of the olive oil and seasoning.
Mix the Fig Jam and the water.
Heat a little oil in a frying pan and fry the lamb chops for 3 minutes on each side, basting often with the fig jam.
Add the balsamic vinegar in the final minute of cooking.
Transfer the lamb to a plate and leave to rest while the remaining juices in the pan simmer and reduce until sticky then pour over the lamb.
Prepare the couscous according to the directions on the packet.
Fork the butter and mint through the couscous and serve hot with the lamb chops.
Spinach, feta and olive salad with oregano salsa verde
Ingredients
2 bunches (700g) English spinach, trimmed
100g large green Sicilian olives, squashed, pit removed
1/2 bunch oregano, leaves picked
1/4 cup (35g) pistachios, roasted, chopped
Crumbled marinated feta, to serve
Oregano Salsa Verde
1 bunch oregano, leaves picked
1 tbs capers in vinegar, drained
1/4 tsp Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1/2 a lemon
Method
For the salsa verde, whiz all the ingredients and 1/2 tsp salt flakes in a blender or food processor until smooth. Set aside.
To cook the spinach, bring a saucepan of salted water to the boil. In batches, blanch spinach for 2 seconds in boiling water, then remove with a slotted spoon and refresh in iced water. Drain, then set aside on a tray lined with paper towel to drain further.
Place spinach on a large serving platter, spoon over salsa verde and scatter with olives, fresh oregano, pistachios and feta. Serve with remaining salsa verde.
Spinach, feta and olive salad with oregano salsa verde
This flavourful salad is the perfect side for any main meat dish.
Author:delicious.
Prep Time:5 minutes
Cook Time:1 minutes
Total Time:6 minutes
Category:Salad
Method:no-cook
Cuisine:South African
Ingredients
Scale
2 bunches (700g) English spinach, trimmed
100g large green Sicilian olives, squashed, pit removed
1/2 bunch oregano, leaves picked
1/4 cup (35g) pistachios, roasted, chopped
Crumbled marinated feta, to serve
Oregano Salsa Verde
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1 bunch oregano, leaves picked
1 tbs capers in vinegar, drained
1/4 tsp Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1/2 a lemon
Instructions
For the salsa verde, whiz all the ingredients and 1/2 tsp salt flakes in a blender or food processor until smooth. Set aside.
To cook the spinach, bring a saucepan of salted water to the boil. In batches, blanch spinach for 2 seconds in boiling water, then remove with a slotted spoon and refresh in iced water. Drain, then set aside on a tray lined with paper towel to drain further.
Place spinach on a large serving platter, spoon over salsa verde and scatter with olives, fresh oregano, pistachios and feta. Serve with remaining salsa verde.