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Griddled lamb with herb and feta stuffed mushrooms


  • 200g lamb chops

  • 2 portobello mushrooms

  • 1 tbsp fresh oregano

  • 60g feta cheese

  • 1 tbsp fresh mint

  • 1 tbsp parsley, chopped

  • 60g tomato, chopped and seeds removed

  • 30g breadcrumbs

  • 1 clove garlic

  • 1 tbsp dijon mustard

  • 1 tbsp dried rosemary


  • 1.

    Brush the lamb with the Dijon mustard and dip in a third of the breadcrumbs to coat it.

  • 2.

    Cook the lamb in a pan over a high heat for 4 minutes, turning once.

  • 3.

    Place the mushrooms whole on a griddle pan with a little oil, cap side down and cook briefly.

  • 4.

    In a blender, blitz together the mint, oregano, rosemary, garlic, feta and two thirds of the breadcrumbs. Stuff the mixture into the mushrooms and put in an oven for 2 minutes at 160C.

  • 5.

    Mix the chopped tomato together with the parsley and a little olive oil.  Season and serve with the lamb and mushrooms.

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