Charred Lamb Chops and Greek Salad

Ingredients

8 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
200 g Perino tomatoes, halved
1 red onion, thinly sliced
1 Tbs red wine vinegar
100 g reduced-fat fetta, crumbled
1/2 cup (75 g) pitted kalamata olives

Method

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

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

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

Credits: Coles

Photo Credits: Coles