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Bbq lamb chops & Greek salad & Haloumi

Paula Mcgregor

For Dinner ( Lamb, Salads, Greek, Barbecue )


Published on

15 minutes to prepare and 10 minutes to cook

Serves 10


If Your a Wine Drinker- Serve this Meal with a Glass of Shiraz its Ripe & Fruity and Full Flavoured
This Wine is Best enjoyed Lightly Chilled.


10 Lamb leg Chops
Zest & Juice of 1 Lemon
3tsp Dried Oregano
1 Continental Cucumber
4 Tomatoes, Roughly Chopped
1/2 Red Onion, Finely Sliced
1/2 Cup Kalamata Olives
2 tbs Extra Virgin Olive Oil
3 tsp Red Wine Vinegar
2 x 180g Pkts Haloumi or Fresh from Deli Sliced 1cm Thick
1/3 Cup fresh Mint leaves, Torn
1/4 Cup finely Chopped Continental Parsley
Lemon Wedges to Serve


1. Place chops in a large shallow dish, Pour over Lemon Juice & Season with Oregano and Pepper. Set aside for 15minutes.
2.Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with Tomatoes, Red Onion & Olives and Season with Salt & Pepper. Add Olive Oil and Vinegar, Toss Gently to Combine.
3 Heat the Bbq to Medium-High Cook Chops for 3-4 minutes each side, ot until cooked to your liking,Grease both sides of the Haloumi with a little extra Oil. Cook on the bbq or in a frying Pan for about 1minute each side, until Golden.
4 Add Mint to the Salad and toss through. Place in a large serving bowl, Place Chops and Haloumi on a platter and Sprinkle with Combined Lemon Zest and Parsley.
Serve with Lemon Wedges.


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