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 Pepper Salad

Special Plus
Read more

Classic Mediterranean flavours are on the menu tonight with lemon-pepper roasted potatoes, spiced lamb chops and a fresh Greek-style salad. Wrap bites of everything into garlicky flatbreads and dunk it into a side of tzatziki.


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



160 g

Sweet Bell Pepper

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
Calories1190 kcal
Fat61 g
Saturated Fat12 g
Carbohydrate120 g
Sugar12 g
Dietary Fiber10 g
Protein45 g
Cholesterol68 mg
Sodium1850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. 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, peppers, 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!)


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