Grilled Lamb Chops with Fattoush Salad
- 8 lamb chops
- 1 garlic
- 1 teaspoon dried oregano
- 4 tablespoons lemon juice
- 1 generous pinch lemon zest (organic)
- 7 tablespoons olive oil
- 200 grams Pita bread
- 200 grams Cherry tomatoes
- 1 Cucumber
- 2 scallions
- 1 handful mixed Fresh herbs (such as Basil, cilantro, mint)
- 1 pinch Sumac
Rinse lamb, pat dry and place into a shallow dish. Peel garlic and chop finely. Combine with oregano, 2 tablespoons of lemon juice and lemon zest and 2-3 tablespoons of oil, season with pepper. Coat lamb with the marinade and refrigerate, covered, for about 2 hours.
Fold pita bread. Heat 1-2 tablespoons of oil in a pan and cook until crispy. Drain on paper towels. Rinse and quarter tomatoes. Rinse cucumber, trim the ends and quarter lengthwise, cut into slices. Rinse and sry scallions, cut into rings. Rinse and shake dry herbs, pluck off leaves.
Grill lamb on a hot grill for about 3-4 minutes per side. Season with salt.
Mix all prepared salad ingredients with remaining lemon juice and oil, season with salt and sumac. Arrange fattoush salad and lamb chops on the plates and serve.