Name: Lamb chops with Greek-style salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: greek
Ingredients: 800g red potatoes, peeled; 250g punnet cherry tomatoes, halved; 82.50 ml pitted kalamata olives; 40.00 ml balsamic dressing; 100g fetta cheese, crumbled; Olive oil, to shallow fry; 8 lamb loin chops; 1 lebanese cucumber; 1 cos lettuce, outer leaves removed, torn

Lamb chops with Greek-style salad

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Savory pan-fried pork chops paired with a Greek salad and crispy fried potatoes.

Ingredients:

8 lamb loin chops
800g red potatoes, peeled
250g punnet cherry tomatoes, halved
82.50 ml pitted kalamata olives
40.00 ml balsamic dressing
100g fetta cheese, crumbled
Olive oil, to shallow fry
1 lebanese cucumber
1 cos lettuce, outer leaves removed, torn

Instructions:

Cube the potatoes into 1.5-2cm pieces. Heat a layer of oil (about 5mm) in a large heavy-based frying pan. Cook the potatoes, flipping regularly, for 15-20 minutes until they are crispy and golden brown. Place the cooked potatoes on a paper towel to absorb excess oil.
While the chops are cooking in another lightly oiled large frying pan, sear them for 4 minutes on each side.
Cut the cucumber lengthwise into quarters, then chop it. Mix it with tomatoes, lettuce, olives, and dressing. Toss everything together and top with feta cheese.
Serve the pork chops alongside the roasted potatoes and mixed green salad.

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