Rice pasta salad with Greek-style lamb
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| Prep time: 1h 15min |
Cooking time: 20min |
| Serving 4 | Regular |
Ingredients
4 Lamb forequarter chops
2 Tbsp Olive oil
1 clove Garlic (crushed)
2 tsp Dried oregano
1/3 c Fresh lemon juice
250 g Pasta rice
250 g Cherry tomatoes (halved)
2 small Cucumbers (sliced)
1 Red pepper (diced)
1/4 Small red onion (thinly sliced)
8 Pitted Kalamata olives (coarsely torn)
100 g Feta cheese, crumbled
1 Lemon, cut into wedges (to serve)
Some Salt (for seasoning)
Some Black pepper (for seasoning)
Instructions
Step 1
Place the lamb chops in a shallow dish. Combine the olive oil, garlic, oregano and half the lemon juice in a small bowl. Pour over the lamb. Cover and place in the fridge for 1 hour or overnight to marinate.
Lamb forequarter chopsOlive oilGarlic (crushed)Dried oreganoFresh lemon juice
To make the salad, cook the pasta rice following packet directions. Drain and briefly run under cold water to cool. Transfer to a large bowl. Add the tomatoes, cucumber, red pepper, onion, olives, feta and remaining lemon juice. Season with salt and black pepper. Mix until well combined.
Fresh lemon juicePasta riceCherry tomatoes (halved)Cucumbers (sliced)Red pepper (diced)Small red onion (thinly sliced)Pitted Kalamata olives (coarsely torn)Feta cheese, crumbledSalt (for seasoning)Black pepper (for seasoning)
Heat a large barbecue plate over medium-high heat. Cook the marinated lamb for 4 minutes each side (alternatively, cook lamb in a large non-stick frying pan in 2 batches). Divide the lamb and salad among serving plates. Serve with lemon wedges.
Lamb forequarter chopsLemon, cut into wedges (to serve)Similar Recipes
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