Name: Greek lamb chops with risoni salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: greek
Ingredients: 4 lamb forequarter chops; 36.40 gm olive oil; 1 garlic clove, crushed; 2 tsp dried oregano; 86.63 gm fresh lemon juice; 250g dried risoni; 250g cherry tomatoes, halved; 2 Lebanese cucumbers, diced; 1 red capsicum, diced; 1/4 small red onion, thinly sliced; 8 pitted Kalamata olives, coarsely torn; 100g feta, coarsely crumbled; Lemon wedges, to serve

Greek lamb chops with risoni salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Tiny risoni pasta complements Greek-style lamb perfectly.

Ingredients:

4 lamb forequarter chops
2 tsp dried oregano
86.63 gm fresh lemon juice
250g dried risoni
250g cherry tomatoes, halved
2 Lebanese cucumbers, diced
1 red capsicum, diced
1/4 small red onion, thinly sliced
8 pitted Kalamata olives, coarsely torn
100g feta, coarsely crumbled
Lemon wedges, to serve

Instructions:

In a shallow dish, arrange the chops. In a small bowl, mix olive oil, garlic, oregano, and half of the lemon juice. Pour the mixture over the lamb, cover, and refrigerate for 1 hour or overnight to marinate.
Prepare the risoni according to the instructions on the packet. Drain and rinse briefly under cold water to cool. Transfer to a large bowl and combine with tomato, cucumber, capsicum, onion, olives, feta, and remaining lemon juice. Season with salt and pepper, then mix until thoroughly combined.
Preheat a large barbecue plate over medium-high heat. Cook the lamb for 4 minutes on each side (or cook in a large non-stick frying pan in 2 batches). Plate the lamb and salad. Garnish with lemon wedges before serving.

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