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Donal Skehan
Spiced lamb chops with Tzatziki & Greek Salad | DonalSkehan.com, Quick and tasty summer dinner.
  • summer

Spiced lamb chops with Tzatziki & Greek Salad

July 31

Should you be unable to track down ras-el-hanout spice blend, a raid of your storecupboard spices should suffice here by blending together, 2 tsp ground ginger, 2 tsp turmeric, 1 tsp cayenne pepper and 2 tsp paprika. There are essentially three elements to this recipe, the chops, the tzatziki and the salad, all of which can be enjoyed separately, or together as below.

  • time 30mins
  • serves Serves 4
Method
  1. For the tzatziki, mix all the ingredients in a bowl, season to taste, cover and set aside.
  2. Combine the lamb chops, oil, and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
  3. Place all the ingredients for the salad in a bowl and toss together until well combined. Season the salad with a little salt and pepper.
  4. Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.

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Ingredients

8 lambs chops

1 tbsp olive oil

1-2 tbsp ras el hanout

Sea salt and black pepper

For the tzatziki:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

1 large garlic clove, finely grated

8oz greek yoghurt

A small handful of dill, finely chopped

Juice of ½ lemon

1-2 tbsp extra virgin olive oil

For the salad:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

8oz cherry tomatoes, halved

1⁄2 red onion, thinly sliced

7oz green and black olives, pitted

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

8 lambs chops

1 tbsp olive oil

1-2 tbsp ras el hanout

Sea salt and black pepper

For the tzatziki:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

1 large garlic clove, finely grated

250g greek yoghurt

A small handful of dill, finely chopped

Juice of ½ lemon

1-2 tbsp extra virgin olive oil

For the salad:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

250g cherry tomatoes, halved

1⁄2 red onion, thinly sliced

200g green and black olives, pitted

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

You'll Need

Bowl x 2

Platter to serve

4.8
(4)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan