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Lamb chops with Greek fattoush salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up juicy lamb chops with Greek fattoush salad for a quick and satisfying 30-minute meal.
Ingredients:
  • 60ml olive oil
  • 62.50 ml fresh oregano, finely chopped
  • 1 lemon, zested and juiced
  • 20.00 ml red wine vinegar
  • 800g lamb chop
  • 1 large pita bread
  • Olive oil, extra, to brush
  • 350g mixed medley tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 Lebanese cucumber, coarsely chopped
  • 82.50 ml fresh oregano, extra
  • 150g Greek feta, diced
  • Lemon wedges, to serve
Instructions:
  • In a jug, mix together oil, garlic, oregano, lemon zest and juice, and red wine vinegar, then season to taste. Place the chops in a glass or ceramic dish, pour over 2/3 of the marinade, and let it marinate for 15 minutes.
  • Preheat oven to 180C. Brush both sides of the pita bread with oil and place on a lined baking tray. Bake for 5-8 minutes until crisp. Allow to cool slightly before serving.
  • Combine the tomato, onion, olives, cucumber, extra oregano, and feta in a large bowl. Break the pita bread into pieces and add to the bowl. Drizzle with the remaining marinade, season with salt and pepper, then toss everything together until coated evenly.
  • Preheat a barbecue or chargrill over medium heat. Grill the chops for 3 minutes on each side. Allow them to rest, covered, for 5 minutes. Serve with the salad and lemon wedges.

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