Photo: MARINA OLIPHANT
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Ingredients
- 1 pink grapefruit
- 2 large mandarins
- 1 large or 2 medium fennel bulbs
- 3 tbsp extra virgin olive oil
- Sea salt and pepper, with extra black pepper for serving
- 8 well-trimmed lamb chops
- 1 tsp dried oregano
- 150g feta, crumbled
- 2 tbsp kalamata olives
- 3 tbsp mint leaves
Method
Heat a grill. 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, make small, sharp cuts parallel to the skin that separates each segment, thereby removing the fruity flesh and leaving the skin.
Squeeze the remaining 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, leaving the inside lightly pink.
Arrange fennel and remaining citrus on four serving plates, top with lamb chops and scatter with crumbled feta, olives, mint leaves and pepper.
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