Oregano and lemon lamb chops with Greek salad

Give lamb chops a Greek make-over with this zesty recipe idea.

Recipe «Oregano and lemon lamb chops with Greek salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup olive oil, 1 garlic clove, crushed, 1/4 cup lemon juice, 1/4 cup finely chopped oregano leaves, 1 tbsp finely grated lemon rind , 6 Coles Australian Lamb Forequarter Chops, 1 tbsp white wine vinegar, 400g mixed baby tomatoes, halved , 2 Lebanese cucumbers, coarsely chopped, 1/2 red onion, thinly sliced, 1 small red capsicum, coarsely chopped, 80g baby spinach leaves, 1/2 cup pitted Kalamata olives, 200g feta, coarsely chopped.

Ingredients:

• 1/3 cup olive oil 
• 1 garlic clove, crushed 
• 1/4 cup lemon juice 
• 1/4 cup finely chopped oregano leaves 
• 1 tbsp finely grated lemon rind 
• 6 Coles Australian Lamb Forequarter Chops 
• 1 tbsp white wine vinegar 
• 400g mixed baby tomatoes, halved 
• 2 Lebanese cucumbers, coarsely chopped 
• 1/2 red onion, thinly sliced 
• 1 small red capsicum, coarsely chopped 
• 80g baby spinach leaves 
• 1/2 cup pitted Kalamata olives 
• 200g feta, coarsely chopped 

Instructions

1. Combine the oil, garlic, lemon juice and oregano in a shallow glass or ceramic dish. Divide into 2 even portions. Add the lemon rind to 1 portion and place in a large glass or ceramic dish. Add lamb chops and turn to coat. Add vinegar to remaining lemon mixture and set aside
2. Spray a barbecue plate or chargrill pan with olive oil spray. Heat over medium-high heat. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
3. Meanwhile combine the tomato, cucumber, onion, capsicum, spinach, olives, and feta in a large bowl. Drizzle with remaining lemon mixture and toss to combine. Divide Greek salad and lamb among serving plates to serve.