Greek Lamb Chops and Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the pepper in a mortar and pestle.

Step 2

Juice the Lemons

Step 3

In a bowl mix the below ingredients to create the marinade.

Step 4

Remove chops from container and pat dry with a paper towel. Take care to remove any bone fragments during this time.

Step 5

Using the container the chops came in, or a flat tray. Arrange the chops and poor the marinade over them. Rub the marinade into the chops turning each one over to make sure they are coated. For the best result, wrap in gladwrap and place in fridge either overnight. Several hours at least

Step 6

Remove chops from fridge and allow them to reach room temp before cooking.

Step 7

Heat a large frying pan over high heat. Place chops in the pan and cook each side for 4 minutes.

Step 8

Let Chops rest while making the salad

Step 9

Combine the Olive oil, lemon juice, garlic, vinegar, oregano and dill together in a bowl. Add a pinch of salt and some ground black pepper to taste. Whisk to combine all ingredients

Step 10

Cut tomatoes into wedges. Cut the cucumber into long thin slices. Cut the capsicum into long slices to match cucumber. Thinly slice the onion. Place into the bowl along with salad dressing and toss to coat with the dressing.

Step 11

Serve the chops onto a plate. Place the salad along side the chops. Top the salad by crumbling the fetta cheese over the top of the salad. Drissal the salad dressing over the fetta cheese and salad.