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Oregano and lemon lamb chops with Greek salad
Oregano and lemon lamb chops with Greek salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate lamb chops with Greek flavors for a delicious twist.
Ingredients:
  • 80ml olive oil
  • 1 garlic clove, crushed
  • 60ml lemon juice
  • 62.50 ml finely chopped oregano leaves
  • 20.00 ml finely grated lemon rind
  • 6 Lamb Forequarter Chops
  • 20.00 ml white wine vinegar
  • 400g mixed baby tomatoes, halved
  • 2 Lebanese cucumbers, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 small red capsicum, coarsely chopped
  • 80g baby spinach leaves
  • 75g olive
  • 200g feta, coarsely chopped
Instructions:
  • In a shallow glass or ceramic dish, mix oil, garlic, lemon juice, and oregano together. Then, split the mixture into two equal parts. To one part, add lemon rind and place in a large dish. Coat lamb chops with the first mixture. Finally, add vinegar to the remaining lemon mixture and keep it aside.
  • Prepare the barbecue plate or chargrill pan with a light coating of olive oil spray. Heat over medium-high heat. Grill the lamb for 2-3 minutes on each side for a perfectly cooked medium lamb. Rest for 5 minutes before serving.
  • In a large bowl, mix together tomato, cucumber, onion, capsicum, spinach, olives, and feta. Drizzle with the remaining lemon mixture and toss everything together. Serve the Greek salad and lamb on separate plates.

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