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