Char-grilled lamb chops with Greek salad

Recipes / Salads

Savour the delicious combination of char-grilled lamb chops and fresh greek salad in this simple and fast recipe from Curtis Stone.

Recipe «Char-grilled 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: 3 small field tomatoes, cut into wedges, 1 continental cucumber, peeled, halved lengthwise, seeded and sliced across, 1/4 small red onion, very thinly sliced, 1 tbsp Coles red wine vinegar, 1/4 cup Coles extra-virgin olive oil , 100g Coles Australian-style feta, 2 tsp dried oregano, 2 tsp paprika , 4 Coles Butcher lamb forequarter chops, 2 cloves garlic, finely chopped, 1 tbsp Coles olive oil.

Ingredients:

  • 3 small field tomatoes, cut into wedges 
  • 1 continental cucumber, peeled, halved lengthwise, seeded and sliced across 
  • 1/4 small red onion, very thinly sliced 
  • 1 tbsp Coles red wine vinegar 
  • 1/4 cup Coles extra-virgin olive oil 
  • 100g Coles Australian-style feta 
  • 2 tsp dried oregano 
  • 2 tsp paprika 
  • 4 Coles Butcher lamb forequarter chops 
  • 2 cloves garlic, finely chopped 
  • 1 tbsp Coles olive oil 

Instructions

  1. Prepare a barbecue to medium-high heat.
  2. 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.
  3. 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.
  4. Remove from the char grill and rest for 3-4 minutes.
  5. Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.
  6. In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.
  7. Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.
  8. Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads.
  9. Drizzle some of the remaining vinaigrette over the lamb and salad and serve.