Lamb Forequarter Chops with Grilled Peach & Rocket
Pat dry lamb with paper towel. Mix olive oil, lemon juice, oregano and garlic together in a bowl. Season with salt and pepper. Place lamb in a non-reactive container. Rub marinade all over lamb. Cover and refridgerate for 30 minutes to 1 hour. Bring lamb to room temperature for 30 minutes before cooking.
In a small bowl, place 1/4 cup of reserved oil from feta, red wine vinegar, lemon juice and Dijon mustard, season with salt and pepper. Whisk to combine.
Heat a chargrill pan over medium-high heat. Brush flesh of peaches with olive oil, place on a chargrill pan. Cook for 2-3 minutes each side. Remove from heat. Increase heat to high.
Add lamb and cook, in batches for 4-5 minutes each side until marks appear and lamb is cooked to medium. Set aside to rest for 5 minutes. Toss rocket and peaches in serving bowls, drizzle with dressing. Crumble over feta and top with toasted almonds and parsley leaves.
Serve lamb with salad and lemon wedges.
You can also use lamb leg steaks, lamb cutlets, lamb loin chops or lamb chump chops for this recipe.
Pistachios, pecans and walnuts will also work well as a substitute for almonds.