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.

Recipe «Lamb chops with Greek fattoush salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.