Tested till perfect Lamb Chops with Chunky Greek Salad

Lamb Chops with Chunky Greek Salad

Serve with Grilled Greek Pitas (see recipe link below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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:

Nutritional Information Per serving: about

cal 227 pro 19g total fat 13g sat. fat 3g
carb 9g fibre 2g chol 68mg sodium 259mg

% RDI:

calcium 4 iron 17 vit A 8 vit C 127
folate 20
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