Greek Surf and Turf

i made this for dinner tonight. it was really good and great meal to make on a hot day. everything was cooked out on the grill, so the kitchen didn't heat up. here's the recipe...

...recipe slightly adapted from the july/august 2006 issue of Weekend magazine
8 single-rib lamb chops
12 jumbo prawns, peeled and devained (tails left on)
3 tablespoons olive oil, plus more
juice of 1 lemon
2 tablespoons fresh rosemary
2 tablespoon fresh oregano
2 beefsteak tomatoes, cut into 8 slices
1/2 red onion, thinly sliced
balsamic vinegar
freshly ground salt and pepper
2 cloves garlic, minced
3 ounces feta

Place lamb chops in one dish and the prawns in another. Drizzle 1 tablespoon olive oil and half of the lemon juice over each and sprinkle with the rosemary and oregano. Add the minced garlic and season with salt and pepper. Marinate for 30 minutes. Coat the tomato slices with 1 tablespoon olive oil.

Heat the grill, then oil it. Grill the lamb about 3-4 minutes on each side. Grill the prawns about 3 minutes per side. Grill the tomato slices for one minute on each side.

On each of four plates, stack tomato, followed by feta, onion, and oregano leaves, repeating once. Drizzle with oil and vinegar and sprinkle with salt and pepper. Divide chops and prawns amoung plates.


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