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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.

Allergens:Sulphites/SulfiteMilk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Lamb, Loin Chops

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

480 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

3 unit

Garlic, cloves

113 mL

Tzatziki

(ContainsMilk/Lait)

132 g

Mini Cucumber

170 g

Beefsteak Tomato

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Flatbread

(ContainsWheat/Blé)

Not included in your delivery

5.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
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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1

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.

2

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.

3

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.

4

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.**

5

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!)

6

Divide potatoes, salad, flatbreads and lamb chops between plates. Serve tzatziki on the side for dipping.