Lamb Chops, Crispy New Potatoes and Roasted Veg, Tzatziki, and Halloumi and Spinach Filo Parcels
By M&S Food
Published on 02 January 2024
TV cook Rosemary Shrager brings balmy holiday evenings to your kitchen table for Signature Week on Cooking With The Stars, the TV cookery show brought to you by M&S Food. Crispy lamb chops sprinkled with oregano served with delicate halloumi-packed filo parcels and potatoes gently cooked in oil is guaranteed to transport you straight to The Med. Finish with creamy tzatziki and pitta for dipping. Short of time? Why not serve 2 x 130g packs M&S Mediterranean roasting vegetables and a 230g tub of M&S tzatziki instead?Time and servings
2 hrs 45 minsTotal time
4Servings
1 hrPrep time
1 hr 45 minsCooking time
Ingredients
- 2 M&S organic racks of lamb
- 1 tbsp dried oregano, plus extra to sprinkle
- 4 garlic cloves, 2 crushed, 2 whole
- 4 tbsp olive oil
- 30g mint, leaves chopped, plus 1 tbsp
- 3 lemons, 1 cut into wedges
- 2 baby cucumbers, finely chopped
- 1 tsp fine salt
- 300g 10% Greek yoghurt
- 300ml rapeseed oil
- 750g new potatoes, halved
- 2 red peppers, cut into chunky pieces
- 1 red onion, quartered
- 1 brown onion, quartered
- 200g baby courgettes, halved lengthways
- 2 tbsp rosemary leaves, chopped
- 100g spinach, roughly chopped
- 125g butter
- 1 tbsp dill, leaves chopped
- 100g halloumi, grated
- 6 sheets filo pastry, cut in half widthways
- 1 tbsp black sesame seeds
Method
Step 1
For the lamb chops: In a shallow baking dish, combine 1 tbsp dried oregano, 1 crushed garlic clove, 1 tbsp oil, 15g chopped mint, juice 1 lemon, salt and freshly ground black pepper. Rub the lamb racks with the marinade and leave to marinate for at least 30 mins, covered and chilled.Step 2
Meanwhile, for the tzatziki: Set a fine sieve over a bowl, add the chopped cucumber and toss with 1 tsp fine salt. Leave to sit for 10 mins, then press out the excess water.Step 3
In a small bowl, mix together the yoghurt, 1 crushed garlic clove, 15g chopped mint, juice ½ lemon juice and squeezed cucumbers. Taste for extra salt and lemon. Chill until ready to serve.Step 4
Continue the lamb: 30 mins before cooking, bring the lamb to room temperature. Heat the oven to 210°C/ 190°C fan/ gas 6 1/2. Pat the lamb dry with kitchen towel and keep the marinade in the small baking dish.Step 5
Put the 1 tbsp oil in a frying pan over a high heat and sear the rack on both sides until browned, about 3-4 mins. Return to the marinade then roast for 15 mins. Remove and cover with foil. Leave to rest for 10 mins, then slice into cutlets and arrange on a platter.Step 6
For the potatoes: Heat the rapeseed oil in a medium pan, add the potatoes and cook over medium heat for 35-40 mins, stirring occasionally. For the last 5 mins, turn the heat up to high for the final colour. Once golden and tender, strain the oil and keep the potatoes warm. Season well with sea salt and freshly ground black pepper. Sprinkle with dried oregano if you like.Step 7
For the roasted vegetables: heat the oven to 200°C/ 180°C fan/ gas 6. Spread the peppers, onions, baby courgettes, garlic cloves and chopped rosemary on a large baking tray. Drizzle with remaining 2 tbsp olive oil and season with salt. Roast in the oven for 20-25 mins until tender.Step 8
For the filo parcels: heat the oven to 200°C/ 180°C fan/ gas 6. Put a baking tray in the oven to heat.Step 9
Heat 1 tbsp butter in a large pan and cook the spinach seasoned with some salt over medium heat until wilted. Add the dill, remaining 1 tbsp chopped mint and zest 1 lemon. Check the seasoning. Scrape into a bowl with the grated halloumi.Step 10
Melt the remaining butter in a pan. Take one sheet of filo, brush with butter and lay another sheet of filo and brush again with butter. Finish with a third sheet of filo and brush again. Cut into 4 vertical strips.Step 11
Spoon 1 tbsp of spinach filling at the bottom of the filo. Roll it up tightly in a triangle shape and brush with butter to seal. Repeat with the remaining sheets, butter and filling. Spread over a large baking tray, sprinkle with black sesame seeds and chill for 10 mins (or until ready to bake and serve – you can prepare ahead to this point).Step 12
Remove the hot baking tray from the oven and carefully transfer the pastries seam side down. Bake for 12 mins or until brown and golden.Step 13
To serve, put the potatoes and roasted vegetables in serving bowls and season with flaky salt. Serve with the lamb along with the filo parcels and tzatziki.