M&S recipe inspiration
Mezze of Cypriot lamb chops, crispy new potatoes, roasted red peppers and baby courgettes, tzatziki, and halloumi and spinach filo parcels
Short of time? Why not serve with two packs M&S Mediterranean roasting vegetables and a tub of M&S tzatziki instead?
Ingredients
- 2 M&S organic racks of lamb
- 1 tbsp M&S dried oregano
- 1 clove M&S garlic, peeled and crushed
- 2 tbsp M&S olive oil
- 15g M&S cut mint, leaves only, roughly chopped
- 2 M&S lemons, one juiced, the other cut into wedges
For the Cypriot lamb chops
For the tzatziki
- 2 M&S baby cucumbers, finely chopped
- 1 tsp fine salt
- 300g M&S 10% Greek yogurt
- 1 clove M&S garlic, peeled and crushed
- 15g M&S cut mint, leaves chopped
- Juice of half M&S lemon
For the potatoes
- 300ml M&S rapeseed oil
- 750g M&S new potatoes, halved
- Dried oregano, for sprinkling (optional)
For the roasted vegetables
- 2 M&S red peppers, stems and seeds removed and cut into chunky pieces
- 1 M&S red onion, quartered
- 1 M&S brown onion, quartered
- 200g M&S baby courgettes, halved lengthways
- 2 cloves M&S garlic, peeled
- 2 tbsp M&S cut rosemary, chopped
- 2 tbsp M&S olive oil
For the filo parcels
- 100g M&S spinach
- 125g M&S butter
- 1 tbsp M&S cut dill, chopped
- 1 tbsp M&S cut mint, chopped
- zest of 1 M&S lemon
- half 200g M&S halloumi, grated
- 6 sheets M&S filo pastry, cut in half widthways
- 1 tbsp M&S sesame seeds
Method
- For the lamb chops: In a shallow baking dish, combine the oregano, seasoning, garlic, 1 tbsp oil, mint and the juice of the lemons. Rub the lamb racks with the marinade and leave to marinate for at least 30 minutes or overnight, covered and chilled.
- For the tzatziki: Set a fine sieve over a bowl, add the chopped cucumber and toss with the salt. Leave to sit for 10 minutes, then press out the excess water.
- In a small bowl, mix together the yogurt, garlic, mint, lemon juice and cucucmbers. Taste for additional salt and lemon. Chill until ready to serve.
- Continue the lamb: Thirty minutes before cooking, bring the lamb to room temperature. Preheat the oven to 210°C/190°C fan. Pat the lamb dry with kitchen paper and keep the marinade in the small baking dish.
- Put the remaining oil in a frying pan over a high heat and sear the rack on both sides until browned, about 3-4 minutes. Place back in the marinade and roast for 15 minutes. Remove and cover with foil. Leave to rest for 10 minutes, then slice into cutlets and arrange on a platter.
- For the potatoes: Heat the oil in a medium pan, add the potatoes and cook over medium heat for 35-40 minutes, stirring occasionally. For the last 5 minutes, turn the heat up to high for the final colour. Once golden and tender, strain the oil and keep the potatoes warm. Season well with sea salt and freshly ground black pepper. Sprinkle with dried oregano if you like.
- For the roasted vegetables: preheat the oven to 200°C/180°C fan. Place the peppers, onions, baby courgettes, garlic cloves and chopped rosemary on a large baking tray. Drizzle with olive oil and season with salt. Roast in the oven for 20-25 minutes until tender.
- For the filo parcels: preheat the oven to 200°C/180°C fan. Place a baking tray in the oven to heat.
- Roughly chop the spinach. Heat 1 tbsp butter in a large pan and cook the spinach seasoned with some salt over medium heat until wilted. Add the dill, mint and lemon zest. Check the seasoning. Place in a bowl with the grated halloumi.
- Melt the remaining butter in a pan. Take one sheet of filo, brush with butter and lay another sheet of filo and brush again with butter. Finish with a third sheet of filo and brush again. Cut into 4 vertical strips.
- Place 1 tbsp of spinach filling at the bottom of the filo. Roll it up tightly in a triangle shape and brush with butter to seal. Repeat with the remaining sheets, butter and filling. Place on a tray, sprinkle with black sesame seeds and chill for 10 minutes (or until ready to bake and serve – you can prepare ahead to this point).
- Remove the hot baking tray from the oven and place the pastries seam side down. Bake for 12 minutes or until brown and golden.
- To serve, place the potatoes and roasted vegetables in serving bowls and season with flaky salt. Serve with the lamb along with the filo parcels and tzatziki.
