Lamb Loin Chops
With Greek Salad.
8 lamb loin chops
10 cherry tomatoes, sliced in half
1 red onion, sliced thinly
1/2 telegraph cucumber, cored and sliced thinly
50 grams (1.8 ounces) feta, crumbled
2 tablespoons extra virgin olive oil
Mint leaves, torn
Generously oil and season loin chops. Grill chops until cooked to medium-done. While chops are resting, mix the tomatoes, onion, cucumber, mint, feta and olive oil in a bowl until combined. Plate the salad and rest the loin chops on top.