Greek lamb chops with risoni salad

Greek lamb chops with risoni salad


Risoni is small rice shaped pasta which makes a delicious accompaniment to this Greek-style lamb.

The ingredient of Greek lamb chops with risoni salad

  1. 4 Coles lamb forequarter chops
  2. 2 tablespoons olive oil
  3. 1 garlic clove, crushed
  4. 2 teaspoons dried oregano
  5. 1/3 cup fresh lemon juice
  6. 250g dried risoni
  7. 250g cherry tomatoes, halved
  8. 2 Lebanese cucumbers, diced
  9. 1 red capsicum, diced
  10. 1/4 small red onion, thinly sliced
  11. 8 pitted Kalamata olives, coarsely torn
  12. 100g feta, coarsely crumbled
  13. Lemon wedges, to serve

The instruction how to make Greek lamb chops with risoni salad

  1. Place the chops in a shallow dish. Combine the olive oil, garlic, oregano and half the lemon juice in a small bowl. Pour over the lamb. Cover and place in the fridge for 1 hour or overnight to marinate.
  2. Cook the risoni following packet directions. Drain and briefly run under cold water to cool. Transfer to a large bowl. Add the tomato, cucumber, capsicum, onion, olives, feta and remaining lemon juice. Season with salt and pepper. Mix until well combined.
  3. Heat a large barbecue plate over medium-high heat. Cook the lamb for 4 minutes each side (alternatively cook in a large non-stick frying pan in 2 batches). Divide the lamb and salad among serving plates. Serve with lemon wedges.

Nutritions of Greek lamb chops with risoni salad

fatContent: 802.084 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 10.6 grams saturated fat
sugarContent: 61.2 grams carbohydrates
fibreContent: 9.5 grams sugar
cholesterolContent: 70.5 grams protein
sodiumContent: 202 milligrams cholesterol


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