Lamb Chops with Tzatziki and Greek Salad

Ingredients

• 0.5 cucumber
• Salt
• 1 Garlic clove
• 300 g yogurt
• 1 tbsp freshly chopped parsley
• 1 tbsp Lemon Juice
• pepper (ground)
• 4 tomatoes
• 1 onion
• 60 g black olives (pitted)
• 1 tbsp freshly chopped parsley
• 150 g Feta
• 4 iceberg lettuce leaves
• Sea salt
• pepper (ground)','white wine vinegar','olive oil','16 lamb chops','olive oil','salt','pepper (ground)','1 red chili pepper','2 garlic cloves','2 tbsp freshly chopped parsley

Instructions

1. 1.

   For the tzatziki, peel the cucumber, cut it lengthwise in half, remove the seeds with a spoon and grate it, sprinkle with a little salt and let it sit for about 15 minutes to draw out water. Peel the garlic and finely chop it. Whisk the yogurt with the garlic, parsley and lemon juice until smooth. Squeeze the grated cucumber, fold it in, season with salt and pepper.

2. 2.

   For the salad, wash the tomatoes, remove the stems and cut them into pieces. Peel the onion and slice it into rings. Arrange both on top of the lettuce leaves together with olives, parsley and cubed feta. Just before serving, season with salt and pepper and drizzle with a little vinegar and oil.

3. 3.

   Wash the chops, pat them dry and brush with olive oil. Season with salt and pepper and grill each side for about 6 minutes. Wash the chili pepper and slice it into rings. Peel and finely chop the garlic and mix with the chili, parsley and 4–5 tbsp of olive oil. Finally brush the chops with this mixture and serve them plated with tzatziki and salad.