Greek-Inspired Lamb Chops
with Lemon-Garlic Potatoes and Cucumber Salad
Nothing says summer like classic Greek flavours, and this one has them all! Lemon-pepper roasted potatoes, juicy Mediterranean-spiced lamb chops and a fresh Greek-style salad. Wrap bites of everything into the garlicky flatbreads and dunk it into tzatziki for the ultimate summery flavour combo.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Lamb, Loin Chops
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
480 g
Yellow Potato
1 tbsp
Lemon-Pepper Seasoning
3 unit
Garlic, cloves
113 mL
Tzatziki
(Contains Milk)
132 g
Mini Cucumber
170 g
Beefsteak Tomato
30 g
Mixed Olives
(Contains Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Flatbread
(Contains Wheat)
Not included in your delivery
5.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Cut tomato into 1/2-inch pieces. Peel, then mince or grate garlic Drain, then roughly chop olives. Cut potatoes into 1/2-inch wedges.
Add potatoes, half the garlic and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with Lemon-Pepper Seasoning, salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 24-28 min.
Meanwhile, add vinegar and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine. Add olives, cucumbers, tomatoes, and feta to the bowl, then toss to coat.
Pat lamb dry with paper towels, then season with Mediterranean Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer lamb to an unlined baking sheet. Roast in the top of the oven until lamb is cooked through, 6-8 min.**
Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange flatbreads on another unlined baking sheet. Spread garlic oil over flatbreads, then season with salt. Toast in the bottom of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)
Divide potatoes, salad, flatbreads and lamb chops between plates. Serve tzatziki on the side for dipping.
