Lamb cutlets with goat’s cheese and white beans

2 lamb cutlets
1 tsp EVOO
Good squeeze of lemon juice
Fresh rosemary leaves
Salt and pepper
30 g goat’s cheese or goat’s fetta
2 heaped tbsp white beans
Salad leaves or rocket

Marinate the lamb cutlets in the EVOO, some of the lemon juice and rosemary. Cook in a griddle pan while assembling the salad. Top with the cutlets and squeeze over the rest of the lemon juice.

Serve with a sourdough roll. Serves 1 for lunch.

Easy Italian Roast Lamb

1 small leg of lamb
1 large jar of good ready-made tomato pasta sauce
Garlic cloves
Fresh basil, torn
Sea salt and pepper

Heat the over to 180 degrees celcius. Make small incisions in the lamb and insert a peeled garlic clove in each. Put the lamb leg into a covered cooking dish (Pyrex casserole dishes are great). Pour over the pasta sauce and season the lamb with salt and pepper. Calculate the cooking time by the weight of the lamb (30 mins per … kilo). Baste the lamb regularly through the cooking process. 15 minutes before the cooking time has finished sprinkle the lamb with the basil.

Serve with steamed baby new potatoes (lovely with fresh mint) and green beans. Serves 4.

Lamb with peas and fetta

This is lovely with lamb cutlets or lamb fillets.

1/2 tspn chopped rosemary leaves

1/2 clove garlic, crushed

1 tbspn EVOO

sea salt and cracked black pepper

4 cutlets or 100 g lamb fillet

1/4 cup mint leaves

1/2 cup frozen peas

50 g fetta cheese

1 tbspn white wine vinegar

1/2 tbspn EVOO

Combine the rosemary, garlic, oild, salt and pepper in a non-metalic bowl. Add the lamb and toss to coat. Cook the lamb for 6 - 8 minutes. Place peas, fetta, vinegar and extra oil in a bowl and toss to combine. Arrange the pea and fetta salad on plates and top with the lamb.

Serves 2.