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Oregano and lemon lamb chops with Greek salad

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For an easy weeknight dinner, make these juicy lamb chops with Greek salad. It's nourishing, flavour-packed and on the table in less than 40 minutes. What's not to love?

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Oregano and lemon lamb chops with Greek salad


  • ⅓ cup (80ml) olive oil
  • 1 garlic clove, crushed
  • ¼ cup (60ml) lemon juice
  • ¼ cup finely chopped oregano leaves
  • 1 tbs finely grated lemon rind
  • 6 Coles Australian Lamb Forequarter Chops
  • 1 tbs white wine vinegar
  • 400g mixed baby tomatoes, halved
  • 2 Lebanese cucumbers, coarsely chopped
  • ½ red onion, thinly sliced
  • 1 small red capsicum, coarsely chopped
  • 80g baby spinach leaves
  • ½ cup (75g) pitted Kalamata olives
  • 200g feta, coarsely chopped

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.


  1. Step 1

    Combine the oil, garlic, lemon juice and oregano in a shallow glass or ceramic dish. Divide into 2 even portions. Add the lemon rind to 1 portion and place in a large glass or ceramic dish. Add lamb chops and turn to coat. Add vinegar to remaining lemon mixture and set aside
  2. Step 2

    Spray a barbecue plate or chargrill pan with olive oil spray. Heat over medium-high heat. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile combine the tomato, cucumber, onion, capsicum, spinach, olives, and feta in a large bowl. Drizzle with remaining lemon mixture and toss to combine. Divide Greek salad and lamb among serving plates to serve.