Spiced Lamb Chops with Tzatziki Greek Salad
Ingredients
- 16 lamb chops
- 2 tbsp olive oil
- 4 tbsp ras el hanout
- sea salt
- ground black pepper
For the tzatziki:
- 1 cucumber
- 2 clove garlic large
- 500 g Greek yoghurt
- 1 good handful fresh dill
- 1 lemon juice
- 4 tbsp extra virgin olive oil
For the salad:
- 1 cucumber
- 500 g cherry tomatoes
- 1 red onion
- 200 g black olives pitted
- 200 g green olives pitted
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
Equipment
Chopping board
Large bowl
Tongs
Roasting tray
Instructions
- For the tzatziki, cut one of the cucumbers in half. Cut the cucumber halves into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
- In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
- 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.
- Prepare the salad. Cut the other cucumber in half and then slice into two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
- Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
- Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.
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.
Nutrition
Calories: 714kcal