Name: Char-grilled lamb chops with Greek salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: greek
Ingredients: 3 small field tomatoes, cut into wedges; 1 continental cucumber, peeled, halved lengthwise, seeded and sliced across; 1/4 small red onion, very thinly sliced; 20.00 ml red wine vinegar; 56.88 gm extra-virgin olive oil; 100g Australian-style feta; 2 tsp dried oregano; 5.00 gm paprika; 4 Butcher lamb forequarter chops; 2 cloves garlic, finely chopped; 18.20 gm olive oil

Char-grilled lamb chops with Greek salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Indulge in succulent char-grilled lamb chops paired with vibrant Greek salad in this quick and easy recipe by Curtis Stone.

Ingredients:

3 small field tomatoes, cut into wedges
1 continental cucumber, peeled, halved lengthwise, seeded and sliced across
1/4 small red onion, very thinly sliced
20.00 ml red wine vinegar
56.88 gm extra-virgin olive oil
100g Australian-style feta
2 tsp dried oregano
5.00 gm paprika
4 Butcher lamb forequarter chops
2 cloves garlic, finely chopped

Instructions:

Get the barbecue ready by heating it to a medium-high temperature.
Season lamb generously with oregano, paprika, and garlic. Drizzle with 1 tablespoon of olive oil and let marinate at room temperature for 10 minutes.
Season the lamb generously with salt and pepper, drizzle 1 tablespoon of oil over it, then grill on the hot barbecue for 3-4 minutes per side until it reaches a perfect pale pink in the center.
Take the food off the char grill and allow it to rest for 3-4 minutes.
Prepare the Greek salad by tossing together tomatoes, cucumbers, and onion in a large mixing bowl.
In another bowl, whisk together vinegar and slowly stream in olive oil while seasoning to taste with salt and pepper.
Drizzle the salad with the perfect amount of tangy vinaigrette and season with a pinch of salt and pepper to enhance the flavors.
Plate the salad evenly on 4 plates. Place a grilled lamb chop on each salad and sprinkle feta cheese over them.
Finish by generously drizzling the remaining vinaigrette over the succulent lamb and vibrant salad before presenting it to your guests.

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