Greek Lamb Chops with Tomato Salad
Greek Lamb Chops with Tomato Salad
These flavoursome chops are a favourite of mine with wonderful herbs and fresh lemon and topped with a fresh Greek salad.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 60mL olive oil
- Juice & zest 1 lemon
- 2 tsp dried oregano
- 5 cloves garlic, minced
- Sea salt & freshly ground black pepper, to taste
- 8 lamb loin chops, or French cutlets
- 150g kalamata olives
- 2 tbsp capers
- 200g cherry tomatoes
- ½ bunch fresh parsley, leaves plucked from stems
- Ground black pepper, to taste
- 1 lemon, 1 half juiced, other half cut into wedges
- 60mL olive oil
- 1 tsp Dijon mustard
Method
- Make the marinade by mixing all the ingredients together and tossing through the chops.
- Leave in an airtight container or covered in the fridge overnight. Or if short on time, marinade for an hour out of the fridge (covered).
- It’s important to allow the lamb to come down to room temperature before cooking, so if your chops have marinated in the fridge, take them out of the fridge for 30-60 mins.
- Heat the barbecue chargrill or cast-iron pan to a high heat.
- Cook the chops on each side until nicely charred or to your liking. I like to cook lamb medium and then rest it for 10 mins or so before serving.
- Make the salad by combining ingredients together in a bowl.
- To make the dressing, combine the juice of half the lemon, olive oil and mustard in a jar. Dress the salad just prior to serving.
- I serve the salad over the lamb as the flavours combine so beautifully, but you can serve on the side if you prefer.
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