Greek-Inspired Lamb Chops (Pork 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.
Ingredients
4 unit(s)
Lamb, Loin Chops
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
400 g
Yellow Potato
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
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 contain Soy, Milk, Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
Not included in your delivery
5.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
