6 centre loin lamb chops, well-trimmed
3 tbsp lemon juice
2 garlic cloves, peeled and crushed
½ tbsp honey
1 teap. rosemary leaves, finely chopped
1 tbsp olive oil
Salt and freshly ground black pepper
Salad
75g mixed salad leaves
½ red onion, finely sliced
200g cherry tomatoes, quartered
10 pitted black olives, sliced
100g cooked beetroot, diced
100g feta cheese, crumbled
Dressing
2 tbsp olive oil
1 tbsp Balsamic vinegar
½ tsp honey
6 centre loin lamb chops, well-trimmed
3 tbsp lemon juice
2 garlic cloves, peeled and crushed
½ tbsp honey
1 teap. rosemary leaves, finely chopped
1 tbsp olive oil
Salt and freshly ground black pepper
Salad
75g mixed salad leaves
½ red onion, finely sliced
200g cherry tomatoes, quartered
10 pitted black olives, sliced
100g cooked beetroot, diced
100g feta cheese, crumbled
Dressing
2 tbsp olive oil
1 tbsp Balsamic vinegar
½ tsp honey
To prepare the lamb: Mix the lemon juice, garlic, honey, rosemary, olive oil and black pepper. Place the chops in a bowl and pour over the marinade. Leave to marinate for 30 minutes if you have time.
To cook the lamb: Preheat the air-fryer for 3 minutes at 220°C. Then season the chops with salt and add them to the air-fryer. Cook for 8 minutes at 220°C. Turn the chops halfway through.
Remove the chops from the air-fryer and leave to rest for a few minutes before serving.
To make the salad: Toss together the salad ingredients with half the cheese in a large bowl. Then mix the dressing ingredients, taste and season. Pour half the dressing over the salad and mix well. Keep the rest of the dressing to drizzle over the chops.
To prepare the lamb: Mix the lemon juice, garlic, honey, rosemary, olive oil and black pepper. Place the chops in a bowl and pour over the marinade. Leave to marinate for 30 minutes if you have time.
To cook the lamb: Preheat the air-fryer for 3 minutes at 220°C. Then season the chops with salt and add them to the air-fryer. Cook for 8 minutes at 220°C. Turn the chops halfway through.
Remove the chops from the air-fryer and leave to rest for a few minutes before serving.
To make the salad: Toss together the salad ingredients with half the cheese in a large bowl. Then mix the dressing ingredients, taste and season. Pour half the dressing over the salad and mix well. Keep the rest of the dressing to drizzle over the chops.
To serve: Divide the salad among four plates and top with the lamb chops. Drizzle over the dressing you have set aside and sprinkle on the remaining cheese.
