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Ingredients

4 Coles lamb forequarter chops
2 tablespoons olive oil
1 garlic clove, crushed
2 teaspoons dried oregano
1/3 cup fresh lemon juice
250g dried risoni
250g cherry tomatoes, halved
2 Lebanese cucumbers, diced
1 red capsicum, diced
1/4 small red onion, thinly sliced
8 pitted Kalamata olives, coarsely torn
100g feta, coarsely crumbled
Lemon wedges, to serve

Method

Step 1 Place the chops in a shallow dish. Combine the olive oil, garlic, oregano and half the lemon juice in a small bowl. Pour over the lamb. Cover and place in the fridge for 1 hour or overnight to marinate.
Step 2 Cook the risoni following packet directions. Drain and briefly run under cold water to cool. Transfer to a large bowl. Add the tomato, cucumber, capsicum, onion, olives, feta and remaining lemon juice. Season with salt and pepper. Mix until well combined.
Step 3 Heat a large barbecue plate over medium-high heat. Cook the lamb for 4 minutes each side (alternatively cook in a large non-stick frying pan in 2 batches). Divide the lamb and salad among serving plates. Serve with lemon wedges.

Greek lamb chops with risoni salad

How to make Greek lamb chops with risoni salad

Ingredients

Method