Ingredients
For the lamb:
8 lamb chops
2 tbsp olive oil
1 large clove garlic, crushed
1 tbsp chopped thyme
2 tbsp olive oil
1 large clove garlic, crushed
1 tbsp chopped thyme
For the salad:
½ romaine lettuce, shredded
100g cherry tomatoes, halves
¼ cucumber, sliced into thick rounds
½ red pepper, diced
50g black pitted olives
100g feta cheese, diced
4 tbsp olive oil
2 tbsp red wine vinegar
Pinch sugar
100g cherry tomatoes, halves
¼ cucumber, sliced into thick rounds
½ red pepper, diced
50g black pitted olives
100g feta cheese, diced
4 tbsp olive oil
2 tbsp red wine vinegar
Pinch sugar
Method
- Put the lamb chops into a bowl. Add the oil, garlic and thyme. Coat and leave marinate for 1 hour.
- Put the lettuce, tomatoes, pepper, olives and feta cheese into bowl. Using a small flower cutter, stamp out little flowers out of cucumber rounds. Add to the salad.
- Mix the dressing ingredients together in a small bowl. Drizzle over the salad.
- Heat the grill until high. Put the lamb chops onto a baking sheet lined with tin foil. Grill under the grill for 5 minutes each side until golden and just cooked through. Rest for a few minutes.
- Serve the chops with the salad
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