Lamb Forequarter Chops with Greek Salad
This lamb chop and Greek salad recipe is a breeze to whip up. Serve it for dinner with a side of creamy Greek-style yoghurt and warm pita bread.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 1 tsp sweet paprika
- 1 clove garlic, crushed
- 1 1/4 tsp dried oregano
- 4 lamb forequarter chops
- 1 large tomato, cut into wedges
- 1 Lebanese cucumber, thinly sliced
- 1 small red onion, thinly sliced into rounds
- 1 small green capsicum, halved, deseeded, cut into thin strips
- 1/3 cup pitted Kalamata olives
- 100g Greek-style feta, crumbled
- 2 tbs red wine vinegar
- 1/2 cup Greek-style yoghurt
- 4 pita bread, warmed
Method
- Combine 2 tbs oil, zest, juice, paprika, garlic and 1 tsp oregano in a baking dish. Season with pepper. Add chops and toss to coat. Set aside to marinate for 10 minutes.
- Heat a barbecue grill plate or chargrill pan over medium-high heat. Cook chops for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and rest for 5 minutes.
- Meanwhile, arrange tomato, cucumber, onion, capsicum, olives and cheese on a serving platter. Drizzle with vinegar and remaining oil. Season yoghurt with pepper.
- Place yoghurt and chops on platter and sprinkle over remaining oregano. Serve with bread.
