Summer Dinner For 2

Ingredients

For the lamb
4 small loin lamb chops, about 1 lb total
Lamb Marinade
¼ cup olive oil
¼ cup lemon juice
½ teaspoon Greek seasoning
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper

For the salad
2 cooked small potatoes, cut into thin rounds
Half of a small red bell pepper finely diced
Half a cucumber, peeled, seeded, and finely diced
One-quarter of red onion, finely diced
8 pitted Greek olives, diced
¼ cup extra virgin olive oil
¼ cup lemon juice
1 small garlic clove grated

1 oz Greek feta cheese, cubed
½ teaspoon Greek seasoning
Salt and ground black pepper, to taste
¼ cup chopped parsley for garnish
Pita Bread warmed

Directions

Combine the marinade ingredients in a ziplock bag. Add the lamb, seal the bag, and refrigerate for several hours.
Make the dressing. Combine the oil, lemon juice, Greek seasoning, and salt and pepper to taste.
In a serving bowl combine the red pepper, cucumbers, onion, olives, and feta cheese. Add the dressing. Toss the ingredients lightly to combine them.
Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
Chill the salad for at least 30 minutes before serving it.
Sprinkle the parsley over the salad before serving
My air-fryer has a grill option but you can use any type of grill you like.
Remove the lamb from the refrigerator and bring to room temperature.
Preheat your grill.
Grill the lamb for 5 minutes per side for medium.
Serve along with the salad and warm pita.

Posted by Jovina Coughlin in cucumbers, Healthy Italian Cooking, Lamb, peppers, potatoes, Salad, Salad Dressing