Greek Feta & Olive Salad with Lamb Chops
This beautiful Greek Feta & Olive Salad is served with juicy lamb chops that can either be fried, griddled or barbecued, alongside juicy tomatoes, cucumber and, of course, our Crespo black olives.
Prep: 15 minutes
Cook: 6 minutes
Serves 2
Ingredients
4 sprigs oregano, leaves only
1 clove garlic, crushed
1tbsp extra virgin olive oil
4 lamb loin chops
1 pitta bread
2 tomatoes, cut into small chunks
¼ cucumber, cut into small chunks
50g Crespo Black Olives Greek Style
50g feta, diced
½ tbsp white wine vinegar
Greek yogurt to serve
Instructions
- Chop half the oregano and mix with the garlic, black pepper and half the oil, toss in the lamb to evenly coat and set aside.
- Brush the pitta with a little oil and griddle or fry for 1 minute each side. Tear into bite sized pieces.
- Mix together the tomatoes, cucumber, olives, feta, pitta and remaining oregano.
- Add the marinated lamb to the hot griddle or frying pan and cook for 3 minutes each side.
- Meanwhile, whisk the remaining oil with the vinegar and toss into the salad, season and serve with the lamb with a spoonful of Greek yogurt.
Cooks tip:
Great with chicken or pork chops too. Perfect for BBQs.
