Grilled Lamb Chops with Greek Salad
Charred lamb chops resting on a bed of lemony white beans, the Greek salad glistening alongside with jewels of feta, torn oregano and a final slick of green olive oil catching the light.
Ingredients
Serves 4- 8lamb loin chops, about 1.2 kg including bones
- 2 tspdried oregano, 1 tsp for the lamb and 1 tsp for the salad
- 2garlic cloves, finely grated
- 4 tbspextra virgin olive oil, 2 tbsp for the lamb and 2 tbsp for the beans
- 30 mllemon juice
- 400 gripe vine tomatoes, cut into irregular chunks
- 1cucumber, halved lengthways, seeds scraped out, thickly sliced
- 1red onion, thinly sliced into half-moons
- 80 gKalamata olives, pitted
- 1green pepper, deseeded and thinly sliced
- 3 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 240 gtinned cannellini beans, drained weight
- 1garlic clove, finely grated
- 30 mllemon juice
- Salt, to taste
- Black pepper, to taste
- Finely grated lemon zest (2 g)
- 200 gfeta cheese, broken into large pieces (optional)
- 10 gfresh oregano leaves, torn, optional (optional)
- 1lemon, cut into wedges (optional)
- 4portions warmed pitta breads (optional)
- 160 gtzatziki (optional)
- 240 gdry couscous, cooked (optional)
Method
- Mix the first 2 grated garlic cloves, 1 tsp dried oregano, 2 g lemon zest and 2 tbsp olive oil with salt and pepper. Rub onto the lamb and leave for 10 minutes while preparing the beans and salad.
- Warm 2 tbsp olive oil in a small saucepan over a medium-low heat. Add the grated garlic and cook for 1 minute until fragrant but not coloured, then tip in the cannellini beans, 30 ml lemon juice and a splash of water.
- Cook the beans for 4–5 minutes, stirring occasionally, until warmed through and the liquid has mostly absorbed. Season well, then remove from the heat and keep warm.
- Build the Greek salad: combine the tomatoes, cucumber, red onion, green pepper and olives in a large bowl. Drizzle over 3 tbsp olive oil and the red wine vinegar, scatter over the remaining 1 tsp dried oregano and season well. Toss gently and set aside; do not refrigerate.
- Heat a griddle or heavy frying pan over medium-high heat. Cook the chops in two batches for 3–4 minutes a side, including the fat edge, until browned and cooked to your liking. Allow longer for thick chops.
- Rest the chops for 5 minutes, then squeeze over the remaining 30 ml lemon juice.
- Spoon the warm cannellini beans onto a large serving platter and arrange the lamb chops on top. Pile the Greek salad alongside.
- Add the optional feta and torn oregano if using. Serve with any optional lemon wedges, warmed pitta, tzatziki or couscous; these extras are not included in the nutrition.
Per serving
- kcal
- 1007
- protein
- 48.4g
- fibre
- 7.9g
- carbs
- 23.3g
- fat
- 81.5g
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