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Charred lamb chops with Greek salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Soy free
  • Wheat free
  • No added sugar

Looking to impress without the hassle? Check out our charred lamb chops with Greek salad recipe for an easy weeknight dinner. Tasty and tangy, its irresistible and fresh flavour makes it one delicious dish!

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Charred lamp chops with Greek salad

Ingredients

  • 8 Coles Australian Lamb Loin Chops, excess fat trimmed
  • 2 tsp ground paprika
  • 3 tsp dried oregano
  • 2 tbs olive oil
  • 1 red capsicum, seeded, coarsely chopped
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 200g Perino tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 tbs red wine vinegar
  • 100g reduced-fat fetta, crumbled
  • ½ cup (75g) pitted kalamata olives

Nutritional information

Per Serve: Energy: 1697kJ/406 Cals (20%), Protein: 37g (74%), Fat: 24g (34%), Sat Fat: 7g (29%), Carb: 8g (3%), Sugar: 7g (8%), Fibre: 5g (17%), Sodium: 480mg (21%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the lamb, paprika, 2 tsp of the oregano and half the oil in a large bowl. Season and toss to combine.
  2. Step 2

    Heat a chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, combine the capsicum, cucumber, tomato and onion in a large bowl. Drizzle with vinegar and remaining oil. Season. Sprinkle with fetta, olives and remaining oregano. Serve immediately with the lamb.

Quick and easy lamb chops with Greek salad recipe

Call your friends and tell them to be at your place in 20 minutes because charred lamb chops with Greek salad will be waiting. In no time at all you’ll enjoy juicy charred lamb with a Mediterranean salad classic. You could even go completely Greek and serve with a generous dollop of tzatziki and crusty bread on the side.

But that's not all - you can use a sneaky hack with this recipe. To make this quick dish even faster, just grab a ready-made Greek salad from the deli at Coles to serve with these quick-to-cook chops.

If you’re partial to chargrilled lamb served with a salad, you can also give your tastebuds some Indian-inspired flavour to relish. Fire up the chargrill and get ready to enjoy our curried lamb skewers with nectarine and lentil salad. It’s a flavourful combo of fruity, spicy, zesty and sweet flavours, so you have to say 'yum' to that!

    Charred lamb chops with Greek salad

    Charred lamb chops with Greek salad
    • Serves4
    • Cook time5 minutes
    • Prep time15 minutes, (+ 5 mins resting time)
    Ingredients
    • 8 Coles Australian Lamb Loin Chops, excess fat trimmed
    • 2 tsp ground paprika
    • 3 tsp dried oregano
    • 2 tbs olive oil
    • 1 red capsicum, seeded, coarsely chopped
    • 1 Lebanese cucumber, halved lengthways, thinly sliced
    • 200g Perino tomatoes, halved
    • 1 red onion, thinly sliced
    • 1 tbs red wine vinegar
    • 100g reduced-fat fetta, crumbled
    • ½ cup (75g) pitted kalamata olives
      Description

      Looking to impress without the hassle? Check out our charred lamb chops with Greek salad recipe for an easy weeknight dinner. Tasty and tangy, its irresistible and fresh flavour makes it one delicious dish!

      Method
      1. Step 1

        Combine the lamb, paprika, 2 tsp of the oregano and half the oil in a large bowl. Season and toss to combine.
      2. Step 2

        Heat a chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
      3. Step 3

        Meanwhile, combine the capsicum, cucumber, tomato and onion in a large bowl. Drizzle with vinegar and remaining oil. Season. Sprinkle with fetta, olives and remaining oregano. Serve immediately with the lamb.