Greek Lamb Chops

Greek Lamb Chops

Perfectly grilled Greek-style lamb chops served with a fresh, crunchy wholewheat couscous salad packed with bright Mediterranean flavours.

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Prep Time: 15

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Cook Time: 20

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Serves: 4

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Difficulty: easy

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
  • Serving Size 4

    Amount per serving

    • Energy 5774
    • Protein 67.5g
    • Carbohydrate incl. fibre 159.9g
    • Carbohydrate excl. fibre 145.7g
    • Sugar 6.2g
    • Fibre 14.1g
    • Fat 550.7g
    • Saturated Fat 80.6g
    • Unsaturated Fat 445.1g
    • Monounsaturated Fat 348.9g
    • Polyunsaturated Fat 96.1g
    • Trans Fat 0.0g
    • Cholesterol 150mg
    • Sodium 3624mg
    • Salt 9.06g
    • Calcium 29%
    • Iron 36%
    • Potassium 25%
    • Vitamin C 82%
    • Vitamin A 50%

Directions

Chops:

  1. Prepare braai coals.

  2. In a bowl add the lamb and all the ingredients and let the meat marinade for two hours or overnight.

  3. 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.

  4. Serve and enjoy.

Wholewheat Couscous:

  1. 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.

  2. Mix in all the dressing ingredients. Add cucumber, tomatoes, olives and spring onion to couscous; stir in the dressing. Serve immediately or cold.