Summer Dinner for 2
Ingredients
For the lamb
4 small loin chops (about 1 lb)
Lamb Marinade
¼ cup olive oil
¼ cup lemon juice
½ teaspoon Greek seasoning
1 minced clove of garlic
½ teaspoon salt
¼ teaspoon black pepper
Salad
Cut 2 small potatoes into thin slices
Finely diced half of a small bell pepper
Half a cucumber peeled and seeded. Finely diced
A quarter of finely diced red onion
8 pitted Greek olives, diced
¼ cup extra virgin olive oil
¼ cup lemon juice
One small clove of garlic grated
1 oz Greek feta cheese, cubed
½ teaspoon Greek seasoning
Taste salt and black ground pepper
¼ cup chopped parsley for garnish
Pita Bread – warmed
Directions
Combine all marinade ingredients into a ziplock bag. Add the lamb to the bag and seal it. Refrigerate for several hours.
Make the dressing. Add the oil, Greek seasoning and lemon juice to taste.
Combine the olives, feta cheese, red peppers, onions, and cucumbers in a bowl. Add the dressing. Mix the ingredients by lightly tossing them.
Season the salad with salt and pepper to taste. Stir the salad gently.
Serve the salad chilled at least 30 minutes prior to serving.
Sprinkle parsley on the salad before serving.
