Categories: February

Ingredients

• 8 French-trimmed lamb cutlets or 4 lamb loin steaks
• 60g fresh white bread, crust removed
• 1 fat garlic clove
• small handful of fresh thyme leaves, plus extra to serve
• grated zest of 1 small lemon, plus lemon wedges to serve
• 65g feta, crumbled
• 3 tbsp olive oil
• 16 vine-ripened cherry tomatoes

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Season the lamb cutlets with salt and pepper and set aside.

2. Put the bread in a food processor and whizz to fine crumbs. Add the garlic, thyme and lemon zest, and whizz until just combined. Add the feta and 1 tbsp oil, then pulse until the mixture starts to come together.

3. Heat the remaining oil in a large, ovenproof frying pan over a high heat. Add the lamb cutlets and fry for 2 minutes each side, until just browned. Remove from the heat and press the crumb mixture onto each cutlet, flattening it slightly. Place in the oven and cook for 5 minutes. Dot the tomatoes around the pan, season and return to the oven for a further 3-4 minutes, or until the tomatoes have started to split and the crumb mixture is turning golden.

4. Divide the cutlets and tomatoes between 4 plates, then scatter each with a few fresh thyme leaves. Serve with mixed roasted vegetables and lemon wedges to squeeze over.

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