BBQ Lamb Chops with Greek Salad & Halloumi
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
10
- 4 tomatoes, roughly chopped
- 1 continental cucumber
- 1/3 cup mint, leaves torn
- 1/2 red onion, finely sliced
- 2tablespoons parsley (to serve)
- 2tablespoons extra virgin olive oil
- 2teaspoons dried oregano
- 3teaspoons red wine vinegar
- 2 lemon, 1 juiced and zested, 1 cut into wedges (wedges to serve)
- 1 pinch pepper (for seasoning)
- 1/2 cup kalamata olives
- 10 lamb leg chops
- 360grams halloumi
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2220kJ / 530Cal
2220 Kilojoules or 530 Calories
26% of daily energy intake*
Protein
29.5grams
Fat
41.6grams
Carbs
4.7grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place chops in a large shallow dish. Pour over lemon juice and season with oregano and pepper. Set aside for 15 minutes.
Step 2 of 4
Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with tomatoes, red onion and olives, and season with salt and pepper. Add olive oil and vinegar. Toss gently to combine.
Step 3 of 4
Heat the BBQ to medium-high. Cook chops for 3-4 mins each side, or until cooked to your liking. Grease both sides of the halloumi with a little extra oil. Cook on the BBQ or in a frying pan for about 1 minute each side, until golden.
Step 4 of 4
Add mint to the salad and toss through. Place in a large serving bowl. Place chops and halloumi on a platter and sprinkle with combined lemon zest and parsley. Serve with lemon wedges.
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