Greek Lamb Chops with Tomato Salad

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.