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    Marinated lamb with feta curd, peas and artichokes

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    Marinated lamb with feta curd, peas and artichokes

    • Gluten Free
    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 10-12 minutes
    • Total time: 40-42 minutes, plus marinating

    Serves: 4


    about 400g trimmed lamb neck fillet
    drizzle olive oil
    pinch dried oregano
    4 tbsp clear honey
    1 small jar artichokes in olive oil, drained (oil reserved) and quartered
    handful pea shoots
    extra virgin olive oil, to drizzle

    100g feta, crumbled
    2 tbsp lemon juice
    5 tbsp artichoke oil (from the jar)

    150g fresh peas (podded weight) or frozen petit pois, defrosted
    1 large garlic clove, crushed
    20g chopped mint
    20g chopped dill
    100g feta, crumbled
    a little freshly grated lemon zest
    2 tbsp lemon juice
    4 tbsp olive or artichoke oil (from the jar)


    1. Rub the lamb with a little oil, sprinkle over the oregano and season. Leave to marinate for 30 minutes, or overnight in the fridge. Bring back to room temperature before cooking.

    2. Preheat a griddle pan over a medium heat. Sear the meat for 5–6 minutes on each side, then remove from the griddle, drizzle with the honey and leave to rest in a warm place.

    3. Meanwhile, make the feta curd. Blend the feta, lemon juice and oil in a blender until smooth. Season with pepper and set aside.

    4. Lightly crush the peas, in batches, in a pestle and mortar and transfer to a bowl. If the peas were frozen, press dry with kitchen paper to get rid of excess moisture. Stir in the remaining ingredients; season. Spread the feta curd over serving plates and spoon over some crushed peas. Slice the lamb and divide evenly between the plates, top with the artichokes and sprinkle with the pea shoots. Drizzle with extra virgin olive oil and serve.

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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