Name: Oregano and lemon lamb chops with Greek salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
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

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 a flavorful Greek 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:

Combine the oil, garlic, lemon juice, and oregano in a shallow glass or ceramic dish, then divide into 2 equal portions. Mix lemon rind into one portion and place in a large dish. Coat lamb chops with mixture. Add vinegar to the other portion and set aside.
Grease a barbecue plate or chargrill pan with olive oil spray and heat over medium-high heat. Grill lamb for 2-3 minutes on each side for medium doneness or to your preference. Let it rest for 5 minutes before serving.
Combine the tomato, cucumber, onion, capsicum, spinach, olives, and feta in a large bowl. Drizzle with the remaining lemon mixture and toss everything together. Serve the Greek salad alongside the lamb on individual plates.

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