GREEK-STYLE LAMB CHOPS WITH CRISPY POTATO PANCAKE AND FETA CHEESE

GREEK-STYLE LAMB CHOPS WITH CRISPY POTATO PANCAKE AND FETA CHEESE

20'
6

Σχετικά με τη συνταγή

Calories ~1.000kcal
Protein ~55g
Carbohydrates ~40g
Fat ~70g
Greek
Preparation 20'
Cooking 35'-40'
Servings 6

Διατροφική αξία ανά μερίδα

Calories ~1.000kcal
Protein ~55g
Carbohydrates ~40g
Fat ~70g
The recipe

GREEK-STYLE LAMB CHOPS WITH CRISPY POTATO PANCAKE AND FETA CHEESE

Greek
20' Preparation
35'-40' Cooking
6 Servings
Nutrition per serving
~1.000 kcal Calories
~55 g Protein
~40 g Carbohydrates
~70 g Fat

Ingredients

  • 2 kg milk-fed lamb chops
  • 1 kg potatoes
  • 100 g feta cheese
  • 300 g cherry tomatoes
  • 2 hot peppers
  • 5-6 mint leaves
  • 3–4 sprigs thyme
  • 120 ml extra virgin olive oil
  • 2 lemons
  • 200 g Greek strained yogurt
  • 1 tsp sumac
  • 1 tsp Greek mountain oregano
  • Fleur de sel
  • Freshly ground black pepper
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METHOD

For the Potato Pancake

Peel the potatoes and grate them using the coarse side of a grater. Squeeze them very well with your hands to remove as much moisture as possible.

Transfer the grated potatoes to a bowl and add a little salt. Mix well.

Heat a nonstick skillet over medium heat and add olive oil.

Spread the potatoes evenly over the entire surface of the skillet, covering the bottom. Use a fork to smooth the surface and bring the edges together so there are no thin pieces that could burn.

Let the pancake cook until a crust forms on the bottom.

Grate the feta and spread it over the center of the pancake, leaving a small border around the edges. Cover the feta with the remaining potatoes and smooth the surface again with a fork.

Make sure there are no pieces of feta on the outside surface, as they will melt and fall out of the pancake.

Add a few drops of olive oil around the edges and continue cooking over medium heat.

Once the bottom is well browned, carefully flip the pancake and continue cooking until the other side is fully cooked and develops a beautiful golden-brown crust.

For the Lamb Chops

Heat the grill thoroughly.

Cut the lemons in half and place them on the grill along with the hot peppers and cherry tomatoes.

Place the lamb chops alongside them. The chops do not need to be marinated. Grill them as they are, gradually seasoning with fleur de sel and freshly ground black pepper.

Toward the end of cooking, add the Greek mountain oregano and a little sumac.

Grill the chops just until they remain juicy and tender. Do not let them dry out on the grill.

For the Dip

Place the strained Greek yogurt in a bowl and add a little lemon zest, finely chopped mint, a little salt, and a few drops of olive oil.

Mix well until you have a fresh and aromatic dip.

Serving

Squeeze the grilled lemons over the lamb chops.

Serve the lamb chops with the potato pancake, grilled cherry tomatoes, and hot peppers.

Serve alongside the mint-and-lemon yogurt and finish with a little fresh thyme and the juice from the grilled lemons.

The potato pancake with feta can also be served as a dish on its own.

TIPS

Cook the potato pancake over medium heat and be patient, allowing it to cook properly through the center without burning on the outside.

To flip it easily, you can use a large plate or the lid of a pot. Place the plate over the skillet, carefully invert the skillet, and then slide the pancake back into the skillet to cook on the other side.

The juice from grilled lemons has a different, deeper aroma and adds a distinctive flavor to the meat.

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