Keep it simple with these zesty lemon chops served with a simple Greek salad.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1/3 cup lemon juice
- 1/4 cup chopped fresh oregano leaves
- 4 (230g each) 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, to serve
- Lemon zest, to serve
Method
- Step 1Place 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.
- Step 2Spray 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.
- Step 3Meanwhile, 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.
Nutrition
2134 kj
Energy
19.2g
Fat Total
7.5g
Saturated Fat
5.7g
Fibre
32.3g
Protein
83mg
Cholesterol
963mg
Sodium
47.8g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: John Paul Urizar & Rob Palmer
- Publication: Super Food Ideas
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