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Char-grilled lamb chops with Greek salad

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 3 small field tomatoes, cut into wedges
  • 1 continental cucumber, peeled, halved lengthwise, seeded and sliced across
  • 1/4 small red onion, very thinly sliced
  • 1 tablespoon Coles red wine vinegar
  • 1/4 cup Coles extra-virgin olive oil
  • 100g Coles Australian-style feta


  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • 4 Coles Butcher lamb forequarter chops
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Coles olive oil


  • 1
    Prepare a barbecue to medium-high heat.
  • 2
    To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temprature.
  • 3
    Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre.
  • 4
    Remove from the char grill and rest for 3-4 minutes.
  • 5
    Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.
  • 6
    In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.
  • 7
    Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.
  • 8
    Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads.
  • 9
    Drizzle some of the remaining vinaigrette over the lamb and salad and serve.

Source: taste.com.au


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