Name: Lamb with bean salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 2 tablespoon vegetable or olive oil; 1 tablespoon finely chopped oregano, plus extra leaves, to serve; 4 180g lamb forequarter chops; 150 gram green beans, cut into 5cm lengths; 2 medium tomatoes, coarsely chopped; 1 lebanese cucumber, coarsely chopped; 12 pitted kalamata olives; 100 gram feta, cut into 1cm pieces; 1 tablespoon red wine vinegar

Lamb with bean salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 clove garlic, crushed

2 tablespoon vegetable or olive oil

1 tablespoon finely chopped oregano, plus extra leaves, to serve

4 180g lamb forequarter chops

150 gram green beans, cut into 5cm lengths

2 medium tomatoes, coarsely chopped

1 lebanese cucumber, coarsely chopped

12 pitted kalamata olives

100 gram feta, cut into 1cm pieces

1 tablespoon red wine vinegar

Method

1.Heat a char-grill pan or barbecue over moderately high heat. Combine garlic, half the oil and half the oregano in a large bowl. Add lamb; toss to coat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

2.Meanwhile, cook beans in a medium saucepan of boiling water for 2 minutes or until just tender. Rinse beans under cold water; drain.

3.Combine beans in a large bowl with tomato, cucumber, olives. feta, vinegar and remaining oil and oregano. Serve lamb with salad. Top with extra oregano.

We used forequarter chops; shop around for any type of chop on special.
Note

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