Greek-Inspired Lamb Chops
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Greek-Inspired Lamb Chops

Greek-Inspired Lamb Chops

with Lemon-Garlic Potatoes and Pepper Salad

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 Time


serving amount

4 unit

Lamb, Loin Chops

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

480 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

3 unit

Garlic, cloves

113 mL


(Contains Milk)

160 g

Sweet Bell Pepper

170 g

Beefsteak Tomato

30 g

Mixed Olives

(Contains Sulphites)

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit


(Contains Milk, Soy, Wheat)

Not included in your delivery

5.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1290 kcal
Fat64 g
Saturated Fat14 g
Carbohydrate118 g
Sugar12 g
Dietary Fiber9 g
Protein65 g
Cholesterol130 mg
Sodium1880 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl



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.

Roast potatoes

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.

Make salad

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.

Cook lamb chops

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.**

Make garlic flatbreads

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!)

Finish and serve

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