Lamb Chops with Chunky Greek Salad
Lamb Chops with Chunky Greek Salad
Photography by Yvonne Duivenvoorden
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 |
Serve with Grilled Greek Pitas (see recipe link below).
Ingredients
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 (1-1/2 lb/750 g) lamb loin chops, trimmed
- 2 tomatoes
- 1 sweet yellow pepper or sweet red pepper
- 1 English cucumber, (6 inches/15 cm)
- 2 cups torn leaf lettuce
- 1/2 cup thinly sliced red onions
- 2 tbsp minced 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
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