Oregano lamb chops on a bed of mixed bean and kale salad

Oregano lamb chops on a bed of mixed bean and kale salad

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • SPAR Iodated Sea Salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) fresh oregano, chopped zest of 1 large lemon, finely chopped
  • 60ml (¼ cup) SPAR Extra Virgin Italian Olive Oil
  • 12 SPAR Lamb Chops, French-trimmed
  • BEAN SALAD

  • 60ml (¼ cup) SPAR Extra Virgin Italian Olive Oil
  • SPAR Iodated Sea Salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) SPAR Balsamic Vinegar
  • 250g SPAR Freshline Kale, lightly blanched
  • 60g SPAR Freshline Flat-Leaf Parsley, leaves only
  • 1 x 400g SPAR Borlotti Beans in Brine, drained and rinsed
  • 1 x 400g SPAR Butter Beans in Brine, drained and rinsed microherbs, to garnish

Instructions

1

Mix together the salt, pepper, oregano, lemon and olive oil, and rub all over the lamb chops. Set aside to rest, about 10 minutes.

2

To make the salad, combine the olive oil, salt, pepper and balsamic vinegar well.

3

Toss the remaining ingredients in a large mixing bowl and pour the olive oil dressing over the salad.

4

Heat a griddle pan over high heat and chargrill the chops, until cooked yet still pink in the centre, about 2 – 3 minutes per side.

5

Spoon the bean salad into a serving dish or board, top with the lamb chops and garnish with microherbs. Serve while still hot.

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