GREEK-SALAD-STYLE LAMB-CHOP BOWL
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.