Cinnamon myrtle lamb chops with greens and feta

Native Australian cinnamon myrtle has a subtly sweet-and-spicy, cinnamon-like flavour. It comes together in this dish with grassy lamb chops, bitter greens and salty feta. If you can't find cinnamon myrtle, you can be substituted with ground cinnamon.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp dried cinnamon myrtle, or 1 tsp ground cinnamon
• 1 lemon, juice and grated zest, plus lemon wedges, to serve
• 1 tsp brown sugar
• 1 tbsp black peppercorns, roughly crushed
• 5 garlic cloves, roughly chopped
• 125 ml (½ cup) extra virgin olive oil
• salt, to season
• 8 lamb loin chops, untrimmed
• 1 bunch English spinach, washed well, roots trimmed, cut into 6 cm lengths
• 2 stalks silverbeet or cavolo nero, leaves cut into 6 cm lengths
• 1 bunch warrigal greens
• 5 spring onions, sliced
• 100 g feta, to serve
• mint, torn to serve

Marinating time: 2 hours

Instructions

1. Combine the cinnamon myrtle, lemon juice and zest, sugar, pepper, half the garlic, half the olive oil and a good pinch of salt in a large bowl. Add the lamb chops and toss to coat well. Cover and marinate for a few hours or overnight if time permits.
2. Heat a chargrill pan over high heat. When hot, grill the lamb chops until cooked to your liking. When nearly done, move the lamb chops to one end of the grill plate, add the spinach to the other end and cook until wilted and lightly charred.
3. Heat a frying pan over medium heat and add the remaining olive oil. Fry the garlic and spring onion until fragrant, then add the silverbeet and warrigal greens and toss to coat in the oil. Cook until just wilted, then add the chargrilled spinach and toss to combine. Transfer to a serving plate and season with a little salt and pepper. Place the lamb chops on top. Crumble over the feta, scatter with the mint and serve with lemon wedges.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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