Mediterranean minted lamb chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Minted leg chops or chump chops; defrosted | |
| 1 | Whole cucumber; cubed | |
| 125 | grams | Cherry tomatoes; halved (4oz) |
| 125 | grams | Black olives; pitted and halved |
| ; (4oz) | ||
| 1 | tablespoon | Freshly chopped mint |
| 75 | millilitres | Olive oil; (3 floz) |
| 1 | Lemon; juice of | |
| Salt and freshly ground black pepper | ||
| 4 | Pitta breads; warmed | |
Directions
FOR THE DRESSING
1. Grill or barbecue the chops on a moderate heat for 20 minutes, turning occasionally.
2. Place the cucumber, tomatoes, olives and mint in a bowl.
3. Mix together the dressing ingredients, adding seasoning to taste, stir into the salad, and mix well.
4. Serve the chops with the Greek salad and the pitta breads. Delicious served on a bed of long grain and wild rice and the pitta breads.
Converted by MC_Buster.
NOTES : A delicious way to barbecue lamb chops with a hint of the Mediterranean.
Converted by MM_Buster v2.0l.