Events and Celebrations

  • 100 ml (3½ fl oz) extra virgin olive oil
  • 1 quantity Rosemary, Coriander & Lemon Rub (see page 192)
  • 1 garlic clove, crushed
  • 12 lamb cutlets
  • 125 g (4 oz) wild rocket
  • 4 figs, sliced
  • 75 g (3 oz) pitted black olives, halved
  • 2–3 teaspoons lemon juice, to taste
  • salt and black pepper
  • Tahini Sauce, to serve (see page 98)

Put 2 tablespoons of the oil, the Rosemary, Coriander & Lemon Rub, the garlic and some salt and pepper in a zip-lock bag. Add the lamb, toss well and seal the bag. Leave to marinate in a cool place for 1—4 hours.

Remove the lamb from the marinade and pat dry. Cook on a hot barbecue for 2—3 minutes on each side, then wrap loosely with foil and set aside for 5 minutes.

Meanwhile, make the salad. Put the rocket, figs and olives in a large bowl and mix well. Whisk together the remaining oil and 2—3 teaspoons lemon juice with some salt and pepper. Add to the salad and stir to coat the leaves. Serve with the lamb and some Tahini Sauce.

Like This? Try These
More on Food