1/3 cup kalamata or other black olives, pitted and halved
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 tablespoon lemon juice
3 ounces feta, crumbled
1 tablespoon finely chopped fresh oregano
How to Make It
Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Pat lamb chops dry with paper towels and sprinkle generously with salt and pepper. Grill, turning once, until cooked to desired doneness, 8 to 10 minutes total for medium-rare. Remove chops from grill, tent with foil and let rest on a cutting board or plate for 5 minutes.
While lamb chops are cooking, toss greens, tomatoes, cucumber, olives, onion, oil and lemon juice in a large bowl. Divide salad among 4 plates. Top each plate with a chop, sprinkle salad with cheese and oregano and serve immediately.
This was tasty. The salad tasted exactly like a Greek salad. I also used dried oregano because I couldn't find the fresh. We love lamb chops and we serve them often in my family. We are also Greek, so this was an ordinary dish. Served just as is, even though in the magazine bread was suggested or a different meat.
This is really good - especially if you're fond of Greek flavors. As a garlic lover, I alway use more. I can't believe I am saying this - since I almost always use FRESH fresh fresh - but I find in this case I prefer to use dried oregano (use a little less or to taste.) For some reason the fresh oregano tasted TOO strong.
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