Grilled lamb chops with fattoush

Pittas & salad

Grilled lamb chops with fattoush

Grilled lamb chops with fattoush

Serves 4
Cooks In35 minutes 30
DifficultyNot too tricky
Nutrition per serving
  • Calories 409 20%
  • Fat 22.4g 32%
  • Saturates 6.6g 33%
  • Sugars 4.5g 5%
  • Protein 33.9g 68%
  • Carbs 18.0g 7%
Of an adult's reference intake
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Ingredients

  • 4 x 100 g lamb chops
  • olive oil
  • 2 wholemeal pitta breads
  • 1 sweet crunch lettuce
  • 40 g rocket
  • ½ a bunch of fresh mint
  • ½ a cucumber
  • 3 ripe tomatoes
  • 1 lemon
  • extra virgin olive oil
  • ½ teaspoon paprika , or sumac
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Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Trim and discard any thick pieces of fat from the lamb chops, drizzle with a little olive oil and season with sea salt and black pepper.
  3. Tear the pitta breads into small pieces, spread out on a baking tray and bake in the oven for 10 to 12 minutes, or until golden and crisp.
  4. Meanwhile, quarter and roughly chop the sweet crunch lettuce, discarding any tatty outer leaves, then place in a large bowl along with the rocket.
  5. Peel and halve the cucumber lengthways, scoop out the seeds, then halve lengthways again, cut into small chunks and add to the bowl.
  6. Roughly chop the tomatoes and add to the bowl. Pick the mint leaves, discarding the stalks, then keep aside for later.
  7. Preheat the grill, griddle pan or barbecue to a medium heat and cook the lamb chops for 3 minutes on each side for a nice, pink, juicy chop, or a little longer if you like your meat well done, then remove to a plate to rest.
  8. Add the pitta pieces to the bowl of salad with the mint leaves, reserving a few of the smaller leaves.
  9. Squeeze over the lemon juice, drizzle over 3 tablespoons of extra virgin olive oil and add a pinch of salt and pepper, then toss together.
  10. Sprinkle over the paprika and the reserved mint leaves, then serve with the lamb chops, drizzled with the resting juices.
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Tips

Make a delicious super-quick tzatziki-style dip by spooning a few dollops of natural yoghurt into a small bowl, adding a squeeze of lemon juice, ½ a deseeded and finely chopped cucumber, a little chopped mint, a pinch of salt and pepper and a drizzle of extra virgin olive oil.