A real feast
We haven’t met anyone who hasn’t raved about Tashas mouthwatering food. So we requested Natasha, who was also our Emirates Woman Award 2019 nominee, to share one of her precious recipes, so you could try at home. It is also published in her Tashas Café Classic Cookbook, so try it and let us know.
“There isn’t a taverna in Greece that doesn’t serve lamb chops. One of my favourites uses brown paper ‘tablecloths’ and tips the grilled chops directly onto them. You tuck into them just as you were meant to, with your hands. It’s genius – no laundry, no washing up. No-fuss, no mess. Use good quality lamb and ask your butcher to French-trim it. The meat is best cooked on an open fire but you can do it in a griddle pan,” says Natasha Sideris.
SERVES 4
TOMATO SALAD
2 large salad tomatoes, sliced
20 baby heirloom tomatoes, sliced
half a red onion, sliced
200 g feta crumbled
TOMATO SALAD VINAIGRETTE
80ml olive oil
15ml red wine vinegar
salt and pepper, to taste
a pinch of dried oregano
4 lemons, ends cut off
4 medium potatoes, 5mm slices
20 calamata olives, pitted and sliced across the width
Prepare the tomato salad by mixing all the salad ingredients together in a bowl. Whisk the vinaigrette ingredients and drizzle over the salad.
BASTING SAUCE
16 lamb cutlets about 100g each
240ml olive oil
120ml lemon juice
2 sprigs rosemary, stalks removed
salt and pepper, to taste
a pinch of dried oregano
Combine the basting ingredients. Season the lamb chops and set aside for at least an hour.
2 medium sized potatoes. sliced
one lemon cut into halves
METHOD
Grill the lamb cutlets on an open flame, basting them with the sauce as they cook. Grill for about 3 minutes on each side. Place the lemons on the grill flat-side down until they are just brown.
While the cutlets are on the grill, deep-fry the potato slices until golden brown. Dip the lamb chops in the basting sauce once more before serving.
Serve on individual plates or on large serving platters in the centre of the table so people can help themselves.
Serve with the tomato salad and small bowls of olives on the side.
Images: Supplied
