Grilled lamb chop with greek salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1/3 cup olive oil
2 T chopped rosemary
4 large lamb chops
For the Greek salad
4 ripe Roma tomatoes, sliced
1 cucumber cut into thin rounds
1 green pepper, seeds removed and thinly sliced
1 medium red onion, thinly sliced
1 x 200 g tub Greek feta
1 x 120 g packet black kalamata olives
3 T red-wine vinegar
Sea salt and freshly ground black pepper

Cooking Instructions

In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours.

Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest.

To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste.

Cook’s note: For added flavour, sear the chops over open coals.

TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.