Serves 4 

  • 1 pink grapefruit
  • 2 oranges or mandarins
  • 1 large or 2 medium fennel bulbs
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 8 well-trimmed lamb chops
  • 1 teaspoon dried oregano
  • 150g feta, crumbled
  • 2 tablespoons kalamata olives
  • 3 tablespoons mint leaves

Heat the grill or barbecue. Using a small, sharp knife, cut the skin and pith from the grapefruit and mandarins. Holding each one in the palm of your hand over a bowl, cut out and remove each segment, leaving the skin that separates them on the fruit. Squeeze the remnants of the fruit into the bowl until you have 3 tablespoons of juices.

Trim the fennel and finely shave crossways. Whisk 2 tablespoons of olive oil, sea salt and pepper into the citrus juices, add the fennel and citrus segments and toss well. Brush the lamb chops with 1 tablespoon olive oil and scatter with dried oregano. Grill until well-marked on one side, then turn and briefly cook the other side, leave in the inside slightly pink.

Arrange fennel and remaining citrus on four serving plates, top with lamb chops and scatter with crumbled feta, olives, mint leaves and pepper.

This recipe is from The Sydney Morning Herald Summer Food by Jill Dupleix


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