Lamb Chops with Greek Salad and Buttered Potatoes Image

Lamb Chops with Greek Salad and Buttered Potatoes

If These Meals Could Talk - "Anna Haugh"

10
Prep Time
(Minutes)
20
Cook Time
(Minutes)

Ingredients

For the Lamb Chops

  • 4 lamb chops
  • 1 sprig fresh rosemary, chopped
  • Olive oil

For the Greek Salad

  • 3-4 tomatoes, sliced
  • 1 cucumber, sliced
  • 1 small red onion, peeled and thinly sliced
  • 1 green pepper, deseeded and sliced
  • 1 tsp dried oregano
  • 1 block feta, crumbled
  • 20 Kalamata olives
  • 50ml (1¾ fl oz) red wine vinegar
  • 100ml (3½ fl oz) extra virgin olive oil
  • 1 tsp sugar
  • Pinch of salt

For the Buttered Potatoes

  • 300g (10½ oz) baby potatoes
  • 50g (1¾ oz) butter
  • Small handful chives, chopped

Steps

For the Lamb Chops

  1. To make the lamb chops, marinate them with the rosemary and olive oil.
  2. Preheat a barbecue or griddle and cook the cutlets over a high heat for 2-3 minutes on each side, depending on their thickness, then rest in a warm place.

For the Greek Salad

  1. To make the Greek salad, combine the tomatoes, cucumber, onion, pepper, olives and feta in a bowl.
  2. Whisk together the vinegar, olive oil, oregano, sugar and salt, and dress the salad.

For the Buttered Potatoes

  1. To make the potatoes, boil the potatoes in boiling salted water for 15-20 minutes, until tender to the point of a knife.
  2. Drain and return to the pan with the butter and chives and swirl around with the lid on until the potatoes are coated in butter.