Lamb Chops with Chunky Greek Salad

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