Grilled Lamb Chops with Fattoush
Fresh lamb chops grilled to perfection served over a vibrant fattoush salad featuring toasted pita, cherry tomatoes, cucumber, scallions, and mixed herbs. Enjoy this hearty dish from the Spoonsparrow collection!
Ingredients
- 8 lamb chops
- 1 Garlic clove
- 1 tsp Dried oregano
- 4 tbsp Lemon juice
- 1 pinch lemon zest (unprocessed)
- 7 tbsp olive oil
- Pepper
- 200 g pita bread
- 200 g Cherry tomatoes
- 1 cucumber
- 2 Spring Onions
- 1 handful mixed herbs (basil, coriander, mint)
- Salt
- a pinch sumac
Instructions
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1.
Rinse the lamb and pat dry. Place in a shallow dish. Peel and finely chop the garlic. Mix with oregano, 2 tbsp lemon juice and zest, and 2–3 tbsp oil. Season with pepper and combine with the lamb. Cover and refrigerate for about 2 hours to marinate.
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2.
Cube the pita bread and fry in 1–2 tbsp hot oil until crisp. Drain on paper towels. Quarter the tomatoes. Trim cucumber ends, quarter lengthwise, then slice into rounds. Wash and trim spring onions, cut into rings. Rinse herbs, shake dry, and pluck leaves.
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3.
Grill the lamb over high heat for 3–4 minutes per side until cooked to desired doneness. Finish with a pinch of salt.
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4.
Combine all salad ingredients in a bowl, add remaining lemon juice and oil, season with sumac and salt. Plate the grilled lamb chops atop the fattoush salad and serve immediately.
