HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Inspired Lamb Chops
Greek-Inspired Lamb Chops

Greek-Inspired Lamb Chops

with Lemon-Garlic Potatoes and Cucumber Salad

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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.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Lamb, Loin Chops

1 tbsp

Mediterranean Spice Blend


480 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

3 unit

Garlic, cloves

113 mL



132 g

Mini Cucumber

170 g

Beefsteak Tomato

30 g

Mixed Olives


½ cup

Feta Cheese, crumbled


1 tbsp

Red Wine Vinegar


2 unit



Not included in your delivery

5.5 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1320 kcal
Fat69 g
Saturated Fat16 g
Carbohydrate118 g
Sugar10 g
Dietary Fiber9 g
Protein60 g
Cholesterol120 mg
Sodium1900 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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.