Starters/Snacks Salads Lunch/Dinner Oregano Lamb Chops With Greek Salad

Serves : 2

Lamb Chops With Greek Salad

Ingredients

  • 1 x 300g lamb chops
  • 2 tsp dried oregano
  • ½ tsp rosemary, finely chopped
  • Sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1/3 cucumber, split lengthways, seeded and cut into chunks
  • 2 tomatoes, roughly chopped
  • 30g black olives
  • 1 head little gem, roughly chopped
  • ¼ red onion, finely sliced
  • 1 tbsp roughly chopped mint leaves
  • 2 x pitta bread
  • 200g Jack’s tzatziki

Method

  1. Heat a grill to high, or set a bbq going and allow the flames to die down and the coals to turn grey.

  2. Add half the oregano, the rosemary, salt and black pepper and a drizzle of oil and toss to coat. If you have time, set them aside to marinate for at least 1 hour.

  3. Place under the grill or on the bbq, and cook for 4-5 minutes on each side until charred around the edges and just cooked through. Remove and allow to rest for 5 minutes while you prepare the salad.

  4. Tip the cucumber, tomatoes, black olives, little gem, red onion and mint into a bowl and toss to combine. Add the rest of the oil and oregano, season well and toss once more.

  5. Warm the pitta under the grill or on the BBQ and divide between serving plates.

  6. Top with the Greek salad, lamb chops and a dollop of tzatziki.