Lemon chops with Greek salad

Cooking Salads Lemon chops with Greek salad

Detailed step-by-step description of how to cook the dish "Lemon chops with Greek salad". Try it by all means

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place oil, garlic, 2 tablespoons lemon juice and half the oregano in a glass or ceramic dish. Season with salt and pepper. Add lamb. Toss to coat. Cover and refrigerate for 1 hour.
  2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking.
  3. Meanwhile, combine cucumber, feta, onion, tomato and olives in a bowl. Season with pepper. Divide lamb and salad between plates. Top with lemon zest, remaining oregano and lemon juice. Serve with bread.

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1 tbsp olive oil
2 garlic cloves, crushed
1/3 cup lemon juice
1/4 cup chopped fresh oregano leaves
4 lamb forequarter chops
olive oil cooking spray
2 Lebanese cucumbers, chopped
100g Greek-style feta cheese, chopped
1/2 small red onion, thinly sliced
2 medium tomatoes, chopped
1/2 cup pitted kalamata olives
crusty bread and lemon zest, to serve

Adv

Autors
Preparation time
1:10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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