Ingredients (serves 4)
- For the lamb chops:
700 gr of ‘Frenched’ lamb chops
- Salt and pepper to taste
- Olive oil to taste
For the warm pumpkin salad:
- 1 Hokkaido pumpkin
- Salt and pepper to taste
- Esporão Cordovil Olive oil to taste
- 50 gr crumbled feta cheese
- Seeds from 1 pomegranate
- 20 gr toasted almonds
- Mint to taste
Directions
Preheat oven to 200ºC.
Slice the pumpkin, clean and place on an oven tray. Season with salt and pepper, drizzle with olive oil and roast in the oven until golden and soft.
Season the lamb chops with salt and pepper, brush both sides with olive oil and, on a grill or griddle, grill both sides without drying the meat. Remove from the heat and let rest for around 5 minutes.
To serve, place the pumpkin on a serving dish with the feta, pomegranate, almonds, mint, and arrange the lamb chops on top.
Bon Appétit!