- Servings: 4-6
|3 Tbsp||Lemon Juice|
|2 cloves||Garlic, crushed|
|Salt & Freshly Ground Black Pepper, to taste|
|2||Lamb Racks, cut into individual chops|
|3||Medium Tomatoes, cut into wedges|
|1||Medium Cucumber, sliced|
|8 oz||Feta Cheese, crumbled|
|½||Medium Red Onion, roughly choppped|
|3 Tbsp||Olive Oil|
|Juice From 1/2 Lemon|
|Freshly Ground Black Pepper|
For the grilled lamb: Baste, combine lemon juice, oregano, garlic, paprika, salt and pepper in a small bowl. Brush lamb chops with baste. Grill over high heat for 4 minutes on each side or until desired doneness.
For the Greek salad: Combine the tomatoes, cucumber, feta cheese, and red onion in a medium bowl. Drizzle with the olive oil and lemon juice and grind black pepper over the salad.
Serve grilled lamb with the Greek salad.