Lamb with Thyme and Feta – by Rob

I was preparing myself for a quiet Good Friday when my friend, Rob decided to invite me for an impromptu dinner.


  • 4 Lamb Lion chops approx. 450g
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 6 sprig of Fresh Thyme
  • Fresh Mint leaves
  • 100g Couscous
  • Butter
  • Bottle(s) of good quality Red Wine
  • Preparation time: 15 minute
  • +1 hour marinade
  • Cooking time: 10-15 minute
  • Serves: 2 person

For starter we had Brown Potted Shrimps with Butter on toast. Easy out of box, can’t really go wrong. Washed down with some Chapel Down Rose vino from Tenterton, Kent.

As the weather is pretty warm for April, Rob decided to cook some Lamb chops in summery style.

“This started life as a Nigel Slater recipe … he is a god!”

“Marinade 2 lamb chops per person in olive oil, lime juice, chopped garlic, and 3 sprig of fresh thyme (chopped) for at least an hour. Fry/griddle/BBQ until crispy on the outside with golden fat, but nice and pink in the middle. Top with crumbled Feta and more fresh thyme and mint and serve with couscous and your choice of salad.”

“Enjoy… preferably outside with lots of wine.”

Needless to say, we did our best opening a bottle of prestige Hungarian red wine from Vill├íny. He brought it back a couple of years ago, when we were wine tasting at the Gere’s vineyard. This particular one called Aureus, and only 7000 bottle has been produced.

More info here

Finally, for dessert I had presented with a 25 year old Monte Cristo No. 1 cigar, what would have been rude to reject it.