Greek Lamb Chops
Perfectly grilled Greek-style lamb chops served with a fresh, crunchy wholewheat couscous salad packed with bright Mediterranean flavours.
Prep Time: 15
Cook Time: 20
Serves: 4
Difficulty: easy
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Ingredients
Chops:
- 1 kg lamb chops
- 40 ml or 8 tbsp oil
- 15 ml or 1 tbsp fresh thyme
- 15 ml or 1 tbsp Robertsons Paprika
- 40 ml or 3 tbsp Robertsons Steak & Chops
- 1 large lemon
Wholewheat Couscous
- 500 ml or 2 cups wholewheat couscous
- 1 Knorr Vegetable Stock Pot
Dressing:
- 100 ml or 20 tsp olive oil
- 90 ml or 6 tbsp lemon juice
- salt and pepper, to taste
Salad:
- 1 cucumber, halved lengthwise and sliced
- 250 ml or 1 cup Rosa cocktail tomato, halved
- 170 g olives, drained and sliced
- 2 large spring onion, chopped
- 30 g parsley bunch, chopped
- 125 ml or cup feta cheese
Directions
Chops:
-
Prepare braai coals.
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In a bowl add the lamb and all the ingredients and let the meat marinade for two hours or overnight.
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When meat has marinaded sufficiently, place the chops on the grill for 8-12 minutes (or until desired) depending on the size of the chop, If smaller grill for 6 minutes or so. When done put them a side, let them rest and and drizzle the chops with a bit of lemon juice.
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Serve and enjoy.
Wholewheat Couscous:
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Bring water to boil in a kettle. Stir in a little bit of oil, stock pot and couscous, let it stand and cover with plastic wrap until absorbed for 8minutes. Let loose with a fork and transfer to a larger bowl and let it cool completely.
-
Mix in all the dressing ingredients. Add cucumber, tomatoes, olives and spring onion to couscous; stir in the dressing. Serve immediately or cold.
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