A delicious Jamie Oliver lamb recipe that is a great value family dinner idea. Serves: 4 Ingredients: 4 x 100g lamb chops (cutlets) Olive oil Sea salt and freshly ground black pepper 2 wholemeal pita breads 1 sweet crunch lettuce 40g rocket ½ a bunch of fresh mint ½ a cucumber 3 ripe tomatoes 1 lemon Extra virgin olive oil ½ teaspoon paprika or sumac Method: 1. Preheat the oven to 200°C. Trim and discard any thick pieces of fat from the lamb chops, drizzle with a little olive oil and season with sea salt and freshly ground black pepper. Tear the pita breads into small pieces, spread out on a baking tray and bake in the oven for 10 to 12 minutes, or until golden and crisp. 2. Meanwhile, quarter and roughly chop the sweet crunch lettuce, discarding any tatty outer leaves, then place in a large bowl along with the rocket. Peel and halve the cucumber lengthways, scoop out the seeds, then halve lengthways again, cut into small chunks and add to the bowl. Roughly chop the tomatoes and add to the bowl. Pick the mint leaves, discarding the stalks, then keep aside for later. 3. Preheat the grill, griddle pan or barbecue to a medium heat and cook the lamb chops for 3 minutes on each side for a nice, pink, juicy chop, or a little longer if you like your meat well done, then remove to a plate to rest. 4. Add the pita pieces to the bowl of salad with the mint leaves, reserving a few of the smaller leaves. Squeeze over the lemon juice, drizzle over 3 tablespoons of extra virgin olive oil and add a pinch of salt and pepper, then toss together. Sprinkle over the paprika or sumac and the reserved mint leaves, then serve with the lamb chops, drizzled with the resting juices. Jamie’s Tip: Make a delicious super-quick tzatziki-style dip by spooning a few dollops of natural yoghurt into a small bowl, and adding a squeeze of lemon juice, ½ a deseeded, finely chopped cucumber, a little chopped mint, a pinch of salt and pepper and a drizzle of extra virgin olive oil.