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Lamb chops with Greek fattoush salad

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

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

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

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

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 minute
  • Prep time15 minute, + 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
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.