Savour the delicious combination of char-grilled lamb chops and fresh greek salad in this simple and fast recipe from Curtis Stone.
- Prepare a barbecue to medium-high heat.
- To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temprature.
- Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre.
- Remove from the char grill and rest for 3-4 minutes.
- Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.
- In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.
- Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.
- Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads.
- Drizzle some of the remaining vinaigrette over the lamb and salad and serve.
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Store Spice Organizer
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