Lamb Chops with Winter Greek Salad 4 lamb loin chops salt & pepper small handful of mint leaves small handful of Italian parsley leaves 2 cloves garlic, crushed and chopped olive oil For winter greek salad: 2 c. cauliflower florets, cut into small pieces and blanched briefly 1 small apple, cut into 1/2” cubes 1 small bunch green onions, chopped 6-8 dry-cured black olive or kalamata small handful Italian parsley juice of 1 lemon olive oil salt & pepper if needed 2-4 ounces feta cheese, cut into 1/2” cubes To grill lamb chops, season with salt and pepper. Chop mint, and parsley, stir together with garlic and olive oil and set aside to marinate while you prepare the salad. For the salad, combine cauliflower, apple, green onion, and parsley in a medium bowl. Toss with olive oil and lemon juice, then set aside. Heat charcoal grill or grill pan until hot. Scrape the marinade off the lamb chops, and grill over medium-high heat until cooked to desired doneness (I prefer medium-rare). Set aside to rest while you finish the salad. Toss cauliflower mixture with feta cheese cubes. Taste for salt and pepper, but keep in mind that the olives are very salty. Pit olives and cut or tear into small slivers. Place salad  on serving dish and sprinkle olives on top. Serve Greek salad alongside chops. From the amazing people over at Farm + House + Table

Lamb Chops with Winter Greek Salad

  • 4 lamb loin chops
  • salt & pepper
  • small handful of mint leaves
  • small handful of Italian parsley leaves
  • 2 cloves garlic, crushed and chopped
  • olive oil
     
    For winter greek salad:
  • 2 c. cauliflower florets, cut into small pieces and blanched briefly
  • 1 small apple, cut into 1/2” cubes
  • 1 small bunch green onions, chopped
  • 6-8 dry-cured black olive or kalamata
  • small handful Italian parsley
  • juice of 1 lemon
  • olive oil
  • salt & pepper if needed
  • 2-4 ounces feta cheese, cut into 1/2” cubes

To grill lamb chops, season with salt and pepper. Chop mint, and parsley, stir together with garlic and olive oil and set aside to marinate while you prepare the salad. For the salad, combine cauliflower, apple, green onion, and parsley in a medium bowl. Toss with olive oil and lemon juice, then set aside. Heat charcoal grill or grill pan until hot. Scrape the marinade off the lamb chops, and grill over medium-high heat until cooked to desired doneness (I prefer medium-rare). Set aside to rest while you finish the salad. Toss cauliflower mixture with feta cheese cubes. Taste for salt and pepper, but keep in mind that the olives are very salty. Pit olives and cut or tear into small slivers. Place salad  on serving dish and sprinkle olives on top.

Serve Greek salad alongside chops.

From the amazing people over at Farm + House + Table

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