Lemon Chops with Greek Salad

1 tablespoon olive oil 

2 garlic cloves, crushed
1/3 cup lemon juice
1/4 cup chopped fresh oregano leaves
4 lamb forequarter chops
olive oil cooking spray
2 Lebanese cucumbers, chopped
100g Greek-style feta cheese, chopped
1/2 small red onion, thinly sliced
2 medium tomatoes, chopped
1/2 cup pitted kalamata olives

Garlic bread and lemon zest, to serve

1. Place oil, garlic, 2 tablespoons lemon juice and half the oregano in a glass or ceramic dish. Season with salt and pepper. Add lamb. Toss to coat. Cov

er and refrigerate for 1 hour.
2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking.
3. Meanwhile, combine cucumber, feta, onion, tomato and olives in a bowl. Season with pepper. Divide lamb and salad between plates. Top with lemon zest, remaining oregano and lemon juice. Serve with bread.

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Midwest Foods Dubbo