• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp dried oregano

  2. 2 tsp paprika

  3. 4 Coles lamb forequarter chops

  4. 2 cloves garlic, finely chopped

  5. 1 tbsp olive oil

  6. 3 small field tomatoes, cut into wedges

  7. 1 continental cucumber, peeled, halved lengthwise, seeded and sliced across

  8. 1/4 small red onion, very thinly sliced

  9. 1 tbsp Coles red wine vinegar

  10. 1/2 cup Coles extra-virgin olive oil

  11. 100g Coles Australian style fetta

Instructions Jump to Ingredients ↑

  1. Prepare a barbecue to medium-high heat.

  2. To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temperature.

  3. Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre.

  4. Remove from the char grill and rest for 3-4 minutes.

  5. Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.

  6. In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.

  7. Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.

  8. Divide the salad among 4 serving plates. Top each salad with a grilled lamb.


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