Greek-Inspired Lamb Chops (Pork chops)
with Lemon-Garlic Potatoes and Pepper Salad- Milk
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
- Egg
- Fish
- Gluten
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.
Ingredients
4 unit(s)
Lamb, Loin Chops
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
400 g
Yellow Potato
6 g
Lemon-Pepper Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
6 tbsp
Yogurt Sauce
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
30 g
Mixed Olives
(May be present: Milk, Tree nuts, Sulphites, Wheat, Egg, Fish)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
Not included in your delivery
5.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the tender, flavorful lamb chops and enjoyed the Mediterranean-inspired combination of tastes.
- Ease of prep: Many found the recipe simple to prepare, with some successfully adapting cooking methods (e.g., using an air fryer or BBQ).
- Suggestions: Consider adding cucumber to the salad for a more authentic Greek flavor; some preferred lemon juice over lemon-pepper seasoning on potatoes.
- Portions: Several noted the meal was filling, with some suggesting fewer potatoes for better balance.
- Customization: Some diners enhanced the dish by adding herbs like oregano, rosemary, and thyme to the lamb and potatoes.
