Ingredients

For the lamb 8 lamb cutlets, French trimmed 250g crumbled feta cheese 2 garlic cloves, crushed 6 tsp, fresh oregano, chopped 80ml olive oil 1 lemon, juice and chopped zest of 8 x 15cm squares of parchment paper Sea salt and black pepper For the watermelon panzanella 8 small ciabatta rolls small red onion, finely sliced 275g diced seedless watermelon 275g diced ripe plum tomatoes 125g diced cucumber 2 tbsp capers, rinsed and drained 200g diced halloumi cup, chopped Kalamata olives 1 bunch basil, roughly chopped For the dressing 50ml Cabernet Sauvignon vinegar 150ml extra virgin olive oil 1 garlic clove, crushed Pinch of sugar Sea salt and pepper

Description

In A Large Bowl Mix Feta, Garlic, Oregano, Olive Oil, Lemon Juice And Zest Together. Add The Lamb Cutlets And Mix Until Evenly Coated In The Mixture. Lay Parchment Paper Squares On A Board And Place A Cutlet In The Centre Of Each, Top Each With Any Remain

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