Lamb chops with Greek fattoush salad

Cooking Salads Lamb chops with Greek fattoush salad

For a quick and easy 30 minute meal, try these juicy lamb chops served with a fresh Greek fattoush salad.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Combine oil, garlic, oregano, lemon zest and juice, and red wine vinegar in a jug. Season. Place the chops in a glass or ceramic dish. Pour over 2/3 of the marinade. Set aside for 15 mins to marinate.
  2. Meanwhile, preheat oven to 180C. Brush pita bread with oil on both sides. Place on a lined baking tray. Bake for 5-8 mins or until crisp. Set aside to cool slightly.
  3. Place the tomato, onion, olives, cucumber, extra oregano and feta in a large bowl. Coarsely break the pita bread and add to bowl. Drizzle with remaining marinade, season and toss to coat.
  4. Heat a barbecue or chargrill on medium heat. Cook chops for 3 mins each side. Cover and set aside for 5 mins to rest. Serve chops with the salad and lemon wedges.

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1/4 cup olive oil
2 garlic cloves, crushed
1/4 cup fresh oregano, finely chopped
1 lemon, zested and juiced
1 tbsp red wine vinegar
8 Coles Australian lamb loin chops
1 large pita bread
Olive oil, extra, to brush
350g mixed medley tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives
1 Lebanese cucumber, coarsely chopped
1/3 cup fresh oregano, extra
150g Greek feta, diced
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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