Spiced Lamb Chops with Tzatziki Greek Salad
Donal's Notes
Should you be unable to track down ras-el-hanout spice blend, a raid of your storecupboard spices should suffice here by blending together, 2 tsp ground ginger, 2 tsp turmeric, 1 tsp cayenne pepper and 2 tsp paprika. There are essentially three elements to this recipe, the chops, the tzatziki and the salad, all of which can be enjoyed separately, or together as below.
For the tzatziki:
For the salad:
Chopping board
Large bowl
Tongs
Roasting tray
Instructions
1
For the tzatziki, cut the cucumber in half. Cut one half of the cucumber into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
2
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
3
Brush the lamb chops with the oil and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
4
Prepare the salad. Cut the other half of the cucumber in two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
5
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
6
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.
