Marinate the lamb chops in a shallow dish with the dried oregano, lemon juice, honey and half the extra virgin olive oil. Cover with a tight-fitting lid and place in the fridge for a few hours before cooking. Shake the container vigorously every half hour or so.
Meanwhile make the salad by preheating the oven to 220°C/ 200°C fan. Place the capsicum on a sheet of baking paper on a roasting tray. Sprinkle with a little olive oil and salt and roast for 20-25 minutes or until they are cooked, sunken and the skin beginning to blacken. Remove, place in a plastic bag and wrap in a thick cloth and allow to sit for 15 minutes. By this stage they will be cool enough to handle. Remove and the stem and seeds and set aside in a bowl. Peel the skins and place in the bowl. Do not rinse the cooked flesh. Slice into 2.5 cm strips and place in a large bowl. While the capsicums are cooking gently toast the pine nuts with the cumin seeds in a pan over medium heat for a few minutes. Remove from heat. Add the parsley, oregano, mint sherry vinegar, the remaining extra virgin olive oil, pine nuts and cumin with a pinch of salt and any juice from the capsicum skins. Mix. Crumble over the Persian feta. Cover and set aside.
Heat the grill or BBQ. Drain the chops and sprinkle with a little salt. Cook for 6 minutes each side or until a little moisture appears on the top of the chops. Remove from heat, cover loosely, and allow to rest, covered for 5-10 minutes. Serve with the capsicum salad.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.