My husband makes the best lamb chops in all the land! Now although the chops are supposed to be the star of this dish, the salad is sure to steal the show. Cook it on the braai or use a griddle pan – trust me, you will not want to have your salad any other way ever again! It doesn’t even need a dressing, it’s just so damn good.

Griekse Braai Slaai

Author: Natasha Marais

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Course Main Course

Cuisine Greek

Servings 4

Ingredients

For the chops:

1 kg lamb chops (any cut)
juice and zest of a large lemon
6 cloves garlic
3 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp good quality salt

For the salad:

1 romaine lettuce head cut in half
1 red onion cut in 3 rounds
10 romanita tomatoes
5 red jalapeños
1 feta round
1 lemon

Instructions

Using a pestle and mortar, add the garlic and salt and grind to a smooth paste consistency.
Add the juice and zest of the lemon, as well as half of the oregano and stir to combine. Add the olive oil and mix well.
Place the chops in a single layer in a large, non-reactive dish. Spoon the garlic and lemon mixture over the chops, taking care to cover both sides. Sprinkle the other half of the oregano evenly over the chops. Marinade for an hour at room temperature.
Cook the chops to medium, over medium coals for about 15 to 20 minutes, turning regularly.
For the salad you can either do all the ingredients over the coals or add them all to a griddle pan.
Using a basting brush, apply olive oil to your griddle pan and heat the pan over high heat. Once hot, place the salad ingredients in the pan and season with salt, black pepper and oregano.
Allow the veg to cook for a couple of minutes a side (the onions will have to go a little longer though), then remove and set aside. Now place the feta on the griddle pan and cook for only about 30 seconds a side.
Plate the veg with the chops and use the chargrilled lemons to dress. Enjoy!