Ingredients

• 2 tspdried oregano
• 2 tsppaprika
• 4Coles lamb forequarter chops
• 2 cloves garlic, finely chopped
• 1 tbspolive oil

• 3small field tomatoes, cut into wedges
• 1continental cucumber, peeled, halved lengthwise, seeded and sliced across
• 1/4small red onion, very thinly sliced
• 1 tbspColes red wine vinegar
• 1/4 cupColes extra-virgin olive oil
• 100gColes Australian style fetta

Add to Shopping List

Method

• Prepare a barbecue to medium-high heat.
• To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temprature.
• Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre.
• Remove from the char grill and rest for 3-4 minutes.
• Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.
• In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper.
• Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.
• Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads.
• Drizzle some of the remaining vinaigrette over the lamb and salad and serve.