Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 1teaspoons sweet paprika
- 1 clove garlic, crushed
- 1 1/4teaspoons 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
- 100grams Greek-style feta, crumbled
- 2tablespoons red wine vinegar
- 1/2 cup Greek-style yoghurt
- 4 pita bread, warmed
Nutrition per serving
4050kJ / 968Cal
4050 Kilojoules or 968 Calories
47% of daily energy intake*
Protein
40.8grams
Fat
59.5grams
Carbs
67.8grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
Meanwhile, arrange tomato, cucumber, onion, capsicum, olives and cheese on a serving platter. Drizzle with vinegar and remaining oil. Season yoghurt with pepper.
Step 4 of 4
Place yoghurt and chops on platter and sprinkle over remaining oregano. Serve with bread.
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