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For the chops:
For the tomato salad:
- Put one tablespoon of both the orange and lemon zests, the lemon juice and juice of half the orange into a dish and add the cinnamon and garlic olive oil. Mix together and coat the lamb chops all over with the marinade. Cover and leave to marinate for at least 30 minutes.
- Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, juice from the second lemon, olive oil and seasoning.
- Preheat the griddle or barbecue. Drain the lamb chops and remove any excess marinade. Cook on the griddle or barbecue for 3-4 minutes on each side on a medium heat. Leave to rest for two minutes. Serve with the tomato salad and bread.
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