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Lamb chops with Greek fattoush salad

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In just 4 steps, create this delicious lamb chops with greek fattoush. Hassle free yet so delicious.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 15 mins marinating time
Lamb chops with greek fattoush salad

Ingredients

  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup fresh oregano, finely chopped
  • 1 lemon, zested and juiced
  • 1 tbs red wine vinegar
  • 8 (800g) Coles Australian Lamb Loin Chops
  • 1 large pita bread
  • olive oil, extra, to brush
  • 350g mixed medley tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup (80g) pitted kalamata olives
  • 1 Lebanese cucumber, coarsely chopped
  • 1/3 cup fresh oregano, extra
  • 150g Greek feta, diced
  • lemon wedges, to serve

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

Method

  1. Step 1

    Combine oil, garlic, chopped oregano, lemon zest, lemon juice and vinegar in a jug. Season. Reserve one-third of the oil mixture. Place the chops in a glass or ceramic dish. Pour over remaining oil mixture. Set aside for 15 mins to marinate.

  2. Step 2

    Meanwhile, preheat oven to 180°C. Brush both sides of pita bread with oil. Place on a lined baking tray. Bake for 5-8 mins or until crisp. Set aside to cool slightly.

  3. Step 3

    Place the tomato, onion, olives, cucumber, extra oregano leaves and feta in a large bowl. Break the pita bread into pieces and add to bowl. Drizzle with reserved oil mixture. Season and toss to coat.

  4. Step 4

    Heat a barbecue grill or chargrill on medium. Cook chops for 3 mins each side. Cover and set aside for 5 mins to rest. Serve chops with the salad and lemon wedges.

Lamb chops with Greek fattoush salad

Lamb chops with Greek fattoush salad
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 15 mins marinating time
Ingredients
  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup fresh oregano, finely chopped
  • 1 lemon, zested and juiced
  • 1 tbs red wine vinegar
  • 8 (800g) Coles Australian Lamb Loin Chops
  • 1 large pita bread
  • olive oil, extra, to brush
  • 350g mixed medley tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup (80g) pitted kalamata olives
  • 1 Lebanese cucumber, coarsely chopped
  • 1/3 cup fresh oregano, extra
  • 150g Greek feta, diced
  • lemon wedges, to serve
    Description

    In just 4 steps, create this delicious lamb chops with greek fattoush. Hassle free yet so delicious.

    Method

    1. Step 1

      Combine oil, garlic, chopped oregano, lemon zest, lemon juice and vinegar in a jug. Season. Reserve one-third of the oil mixture. Place the chops in a glass or ceramic dish. Pour over remaining oil mixture. Set aside for 15 mins to marinate.

    2. Step 2

      Meanwhile, preheat oven to 180°C. Brush both sides of pita bread with oil. Place on a lined baking tray. Bake for 5-8 mins or until crisp. Set aside to cool slightly.

    3. Step 3

      Place the tomato, onion, olives, cucumber, extra oregano leaves and feta in a large bowl. Break the pita bread into pieces and add to bowl. Drizzle with reserved oil mixture. Season and toss to coat.

    4. Step 4

      Heat a barbecue grill or chargrill on medium. Cook chops for 3 mins each side. Cover and set aside for 5 mins to rest. Serve chops with the salad and lemon wedges.