GREEK-SALAD-STYLE LAMB-CHOP BOWL

SERVES 4

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co­conut oil, for brush­ing 8 lamb chops 1 tbsp oregano, dried Hi­malayan salt and black pep­per 3 baby mar­rows, sliced 2 red pep­pers, sliced 2 toma­toes, quar­tered 200g feta cheese rounds, bro­ken into chunks 50g pick­led red onions 100g Kala­mata olives fresh mint sprigs, to serve

1. Heat a grid­dle pan, brush co­conut oil on the chops, sprin­kle oregano on top and sea­son well. Cook the chops for 3–4 min­utes on each side or un­til they are cooked to your lik­ing. Re­move them from the pan and set them aside. 2. Brush co­conut oil on the baby mar­row and pep­per slices. Grid­dle them on both sides un­til they have soft­ened. 3. To assem­ble: Di­vide the baby mar­rows and pep­pers be­tween 4 bowls, add the toma­toes, feta cheese, pick­led onions and olives, and top each bowl with lamb chops. 4. To serve: Serve im­me­di­ately gar­nished with mint sprigs.

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