Sunday, 4 January 2015

Marinated BBQ Lamb Chops with Greek Salad

Back from my Grandmother’s 90th birthday shindig in Wiltshire the weather was absolutely glorious and I really fancied a nice crisp and refreshing salad. But I also fancied cheese. And meat.

BBQ lamb chops with a Greek salad (minus cucumber as of course I pathologically detest it) seemed to fit the bill perfectly so we scooted up to the supermarket to get the necessaries.

Ideally of course the lamb would marinate for a good deal longer than an hour but this was all the time I had. Regarding the marinade, use fresh normal thyme rather than lemon thyme by all means and if you can’t get Greek basil try fresh oregano or even dried (only use 1 tsp if the latter).

To my Greek salad as well as omitting cucumber I wanted to add some leaves to bulk it out a bit as we were both starving. You can add it or leave it out as you like but I found a Nigella recipe that I have used here which does include lettuce.

Greek Salad
serves 2-3

½ red onion
1½ tsp dried oregano
black pepper
2 tbsp red wine vinegar
100 ml extra virgin olive oil
2-3 medium tomatoes
½ tsp caster sugar
small pinch sea salt (I used celery sea salt)
1 ruby gem (or normal gem) lettuce
12 kalamata olives
200 grams feta cheese, crumbled into rough chunks.
juice of ½ lemon

Peel and finely slice the red onion then sprinkle over the oregano and grind over some pepper.

Pour in the vinegar and oil and toss well, cover with clingfilm and leave to steep for as long as possible - it should be for at least two hours but I forgot so it was only for about 30 mins!

When you are ready to eat, get the BBQ on and get started with the rest of the salad.

Cut the tomatoes into quarters, then cut each quarter into quarters lengthwise again and then crosswise. Sprinkle the sugar and a pinch of salt over them and leave to one side.

Tear the lettuce into big pieces and put into a large, wide salad bowl.

Add the olives and the feta and toss well.

Now add the tomatoes, the red onion along with its marinade-dressing and the lemon juice. Toss gently, but thoroughly, so that everything is well combined.

Serve alongside the lamb chops.

Marinated BBQ Lamb Chops
serves 2

3 tbsp olive oil
juice of 1 lemon
3 cloves garlic, crushed
2 tsp fresh lemon thyme leaves
2 tsp Greek Basil, finely chopped
sea salt & black pepper
4 lamb loin chops

Whisk together the oil, lemon juice, garlic and thyme in a small bowl.

Put the lamb chops in a freezer bag and pour over the lemon juice / oil mixture plus a few grinds of salt & pepper, turning the chops around to coat.

Pop in the fridge marinate for 1 to 1 1/2 hours.

Remove the chops from the refrigerator 20 minutes before grilling. Heat the BBQ to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes.

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