Lamb Chops with Chunky Greek Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 227 |
| pro | 19 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 68 mg |
| sodium | 259 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 17 |
| vit A | 8 |
| vit C | 127 |
| folate | 20 |
- Portion size: 4
Serve with Grilled Greek Pitas (see recipe link below).
Ingredients
- 3 tbsp 3tbspextra virgin olive oil
- 2 2clove garliccloves of garlic, minced
- 1 tsp 1tspgrated lemon rind
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspdried oregano
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 8 8(1-1/2 lb/750 g) lamb loin choplamb loin chops, trimmed
- 2 2tomatotomatoes
- 1 1sweet yellow peppersweet yellow peppers or sweet red pepper
- 1 1English cucumberEnglish cucumbers, (6 inches/15 cm)
- 2 cups 2cupstorn leaf lettuce
- 1/2 cup 1/2cupthinly sliced red onionred onions
- 2 tbsp 2tbspminced fresh parsley
Preparation
In large bowl, whisk together oil, garlic, lemon rind and juice, oregano, salt and pepper; pour half into another large bowl and set aside. Add lamb chops to remaining bowl; turn to coat. Let stand for 10 minutes.
Drain chops, discarding any marinade from chops. Place on greased grill over medium-high heat or 6 inches (15 cm) from broiler; close lid and grill or broil, turning once, until medium-rare, about 7 minutes, or until desired doneness.
Meanwhile, cut each tomato into 8 wedges. Seed and core yellow pepper; cut pepper and cucumber into 1/2-inch (1 cm) pieces. Add vegetables to reserved oil mixture. Add lettuce, onion and parsley; toss to coat. Serve with chops.
Serve with: Grilled Greek Pitas
More lamb recipes:
- Provencale Lamb Chops
- Herb-Marinated Lamb Chops
- Lamb Chops with Anchovy Butter
- Lamb Chops with Orange Glaze
- Rosemary Lemon Lamb Chops
Source : Canadian Living Magazine: June 2004
