Prepare to embark on a culinary journey that will transform your kitchen into a gourmet paradise! This stunning Stuffed Lamb with Courgette Salad is not just a meal—it's an experience that will tantalize your taste buds and transport you straight to the vibrant streets of the Middle East. With a perfect blend of creamy feta, fresh mint, and succulent lamb, this recipe promises to elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 lamb chops
- 100g feta cheese, crumbled
- 1 tablespoon fresh mint, chopped
- 1 tablespoon olive oil
- 2 courgettes, sliced
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 200°C (400°F). This will ensure that it's hot enough to cook the lamb chops evenly and thoroughly.
- In a mixing bowl, combine the crumbled feta cheese and chopped fresh mint. Mix well until the ingredients are evenly distributed. This will serve as the stuffing for the lamb chops.
- Using a sharp knife, make a small incision in the side of each lamb chop to create a pocket for the stuffing. Be careful not to cut all the way through the chop.
- Stuff each lamb chop with the feta and mint mixture, pressing gently to ensure the stuffing stays inside. Season the outside of the lamb chops with salt and pepper to taste.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed lamb chops to the skillet and sear them for about 3-4 minutes on each side, or until they are nicely browned.
- Once the lamb chops are browned, transfer the skillet to the preheated oven. Roast the chops for an additional 20-25 minutes, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 57°C (135°F).
- While the lamb is roasting, prepare the courgette salad. In a separate bowl, combine the sliced courgettes with the lemon juice, a pinch of salt, and pepper. Toss well to coat the courgettes evenly.
- After the lamb chops have finished cooking, remove them from the oven and let them rest for about 5 minutes. This allows the juices to redistribute within the meat, ensuring a tender bite.
- To serve, place a generous portion of the courgette salad on each plate and top with a stuffed lamb chop. Drizzle any remaining juices from the skillet over the lamb for added flavor.
- Enjoy your delicious stuffed lamb with courgette salad, a delightful Middle Eastern-inspired dish that is sure to impress!
Tips
- Temperature is Key: Always let your lamb chops come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Stuffing Technique: When creating the pocket for stuffing, use a sharp knife and be gentle to avoid tearing the meat. A clean, precise cut ensures the filling stays inside during cooking.
- Searing Secrets: Get a perfect golden-brown crust by ensuring your skillet is hot before adding the lamb chops. This locks in the juices and creates a beautiful exterior.
- Doneness Check: Use a meat thermometer to achieve your desired level of doneness. Medium-rare is typically around 57°C (135°F).
- Resting Matters: Never skip the resting period! Allowing the meat to rest for 5 minutes helps redistribute the juices, ensuring each bite is incredibly moist and flavorful.
- Courgette Tip: For the freshest salad, slice the courgettes just before serving to maintain their crisp texture and vibrant color.
Nutrition Facts
Calories: 461kcal
Carbohydrates: 3g
Protein: 30g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 110mg
