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Lemon chops with Greek salad
Lemon chops with Greek salad
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Prep Time:
70 minutes
Cook Time:
10 minutes
Total Time:
80 minutes
Whip up flavorful lemon chops with a side of fresh Greek salad.
Ingredients:
  • Crusty bread, to serve
  • Lemon zest, to serve
  • 18.20 gm olive oil
  • 2 garlic cloves, crushed
  • 86.63 gm lemon juice
  • 62.50 ml chopped fresh oregano leaves
  • 4 (230g each) lamb forequarter chops
  • olive oil cooking spray
  • 2 Lebanese cucumbers, chopped
  • 100g Greek-style feta cheese, chopped
  • 1/2 small red onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 125.00 ml pitted kalamata olives
Instructions:
  • In a glass or ceramic dish, combine oil, garlic, 2 tablespoons lemon juice, half the oregano, salt, and pepper. Add lamb and ensure it is well coated. Cover and refrigerate for 1 hour.
  • Prepare the barbecue plate or chargrill by spraying it with oil and heating it over a medium-high heat. Cook the lamb for 4 to 5 minutes on each side for a medium doneness or to your desired level of doneness.
  • In a bowl, mix together cucumber, feta, onion, tomato, and olives. Season with pepper. Arrange the lamb and salad on plates. Sprinkle with lemon zest, the rest of the oregano, and lemon juice. Serve with bread.

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