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Greek lamb salad

4
Points®
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
To put on some speed, buy precut vegetables from your favorite salad bar. Then you just have to broil the lamb and toss the veggies with the dressing. Vinegar, oil, oregano, salt and pepper make an excellent dressing for the salad that brings out the fresh flavors of the cucumber, tomato and onion. You can also toast the pita bread and sprinkle with a bit of pepper if you would prefer. This one-dish meal comes together in just 21 minutes, and is perfect for both a weeknight supper and for company.

Ingredients

Uncooked boneless trimmed lean lamb loin chop

4 oz, loin, trimmed of all visible fat

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Tomato

2 large, each cut into 12 wedges

Green bell pepper

1 medium, seeded and cut into thin strips

Cucumber

1 medium, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices

Red onion

1 small, thinly sliced

Red wine vinegar

1 Tbsp

Olive oil

2 tsp, extra-virgin

Dried oregano

1 tsp

White pita

4 small, (6-inch)

Instructions

  1. Spray the broiler rack with nonstick spray. Preheat the broiler.
  2. Sprinkle the lamb with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper; place on the broiler pan. Broil 4 inches from the heat until an instant-read thermometer inserted in the center of the lamb chops registers 145°F for medium-rare, 2–3 minutes on each side. Let stand 5 minutes, then thinly slice the lamb away from the bone.
  3. Combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, oregano, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; toss well.
  4. Divide the tomato mixture among 4 plates, then top each with a sliced lamb chop. Serve with the pita bread. Yields 1 chop, 11⁄2 cups salad, and 1 pita per serving.

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