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Lamb chops with Greek-style salad

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 800g red potatoes, peeled
  • 250g punnet cherry tomatoes, halved
  • 1/3 cup pitted kalamata olives
  • 2 tablespoons balsamic dressing
  • 100g fetta cheese, crumbled
  • Olive oil, to shallow fry
  • 8 lamb loin chops
  • 1 lebanese cucumber
  • 1 cos lettuce, outer leaves removed, torn


  • 1
    Cut the potatoes into 1.5-2cm cubes. Heat about 5mm oil in a large heavy based frying pan. Cook the potatoes for 15-20 mins turning often until crisp and golden. Drain on kitchen paper.
  • 2
    Meanwhile, cook chops in another lightly oiled large frying pan for 4 mins each side.
  • 3
    To make Greek-style salad cut cucumber into quarters lengthways then into pieces. Combine with tomatoes, lettuce, olives and dressing. Toss to combine then add fetta.
  • 4
    Serve chops with the potatoes and salad.

Source: taste.com.au


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