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.
Lamb, Loin Chops
Mediterranean Spice Blend(ContainsSulphites)
Sweet Bell Pepper
Feta Cheese, crumbled(ContainsMilk)
Red Wine Vinegar(ContainsSulphites)
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.