Main Meals

Grilled lamb chop with greek salad

4
Easy
20 minutes, plus marinating time
10 minutes
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Ingredients

Method
  • 1/3 cup olive oil
  • 2 T chopped rosemary
  • 4 large lamb chops
    • For the Greek salad

  • 4 ripe Roma tomatoes, sliced
  • 1 cucumber cut into thin rounds
  • 1 green pepper, seeds removed and thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 x 200 g tub Greek feta
  • 1 x 120 g packet black kalamata olives
  • 3 T red-wine vinegar
  • Sea salt and freshly ground black pepper

Method

Ingredients

In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours.

Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest.

To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste.

Cook’s note: For added flavour, sear the chops over open coals.

TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.
TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Grilled lamb chop with greek s…

By TASTE
4
Easy
20 minutes, plus marinating time
10 minutes

Ingredients

  • 1/3 cup olive oil
  • 2 T chopped rosemary
  • 4 large lamb chops
    • For the Greek salad

  • 4 ripe Roma tomatoes, sliced
  • 1 cucumber cut into thin rounds
  • 1 green pepper, seeds removed and thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 x 200 g tub Greek feta
  • 1 x 120 g packet black kalamata olives
  • 3 T red-wine vinegar
  • Sea salt and freshly ground black pepper

Method

In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours.

Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest.

To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste.

Cook’s note: For added flavour, sear the chops over open coals.

TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.