Lemon-oregano lamb chops with a big Greek salad
30 min · 43 g protein · 421 cals / serving
Lamb loin chops marinated in lemon, garlic and oregano, seared hard on the barbie or a grill pan, with a heaped Greek salad of tomato, cucumber, capsicum, olives and feta. The same lemon, oregano and olive oil season both the meat and the salad.
Ingredients
- 8 (about 900 g bone-in) lamb chop, loin, fat trimmed
- 40 ml (1 lemon) lemon juice, divided
- zest of 1 lemon zest
- 2 cloves garlic, crushed
- 1 1/2 tsp dried oregano, divided
- 2 tsp olive oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
Greek salad
- 5 tomatoes, ripe, cut into wedges
- 3 cucumbers, Lebanese, thickly sliced
- 1 bell pepper, green, sliced into rings
- 1/2 red onion, thinly sliced
- 2 baby romaine lettuce, torn
- 12 black olives, kalamata
- 3 tsp red wine vinegar
- 80 g feta cheese, in one slab or crumbled
Steps
- Mix half the lemon juice with the zest, garlic, 1 tsp oregano, 1 tsp of the oil, half the salt and the pepper in a shallow dish. Add the chops, turn to coat, and leave 15 minutes at room temperature (or up to 4 hours in the fridge).
- Heat a barbecue or grill pan over high heat. Cook the chops 3–4 minutes a side, until well browned and 145°F in the center for medium. Rest 5 minutes.
- While they rest, toss the tomato, cucumber, capsicum, onion and cos with the remaining lemon juice, the vinegar, the remaining teaspoon of oil and the rest of the salt. Scatter over the olives, top with the feta and sprinkle with the remaining oregano. Serve with the chops and their resting juices.
Good to know
Loin chops or cutlets?
Loin chops (the little T-bones) have more meat for their weight and stay juicy on a hot grill. Cutlets work too; cook them 2–3 minutes a side.
Why only a little oil in the salad?
Ripe tomatoes, lemon, vinegar and salt make their own dressing as the juices run, and the feta and olives bring the richness. A splash more oil at the table is up to you.
Per
- Calories
- 88
- Protein
- (42%)
- 9 g
- Fat
- (44%)
- 4 g
- Carbohydrates
- (14%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 166 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1685 kcal goes into the pot and 1955 g of ingredients comes out as about 1920 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.