Lamb chops with skordalia and a Greek feta dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the skordalia

  • 400g/14oz potatoes, peeled and roughly chopped
  • 8 garlic cloves, peeled and left whole
  • 300ml/10fl oz double cream
  • 150ml/5fl oz extra virgin olive oil
  • 1 lemon, juice only
  • 3 tbsp white wine vinegar

For the chops

  • 2 tbsp olive oil
  • 6 lamb chops, trimmed
  • rock salt and freshly ground black pepper

For the dressing

  • 100g/3½oz feta, crumbled
  • 1 preserved lemon, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped mint
  • 1 tsp smoked paprika
  • 1 red chilli, finely chopped
  • drizzle olive oil
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