Greek lamb salad
Uncooked boneless trimmed lamb chop
4 oz, loin, trimmed of all visible fat
¼ tsp, freshly ground
2 large, each cut into 12 wedges
1 medium, seeded and cut into thin strips
1 medium, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
Uncooked red onion(s)
1 small, thinly sliced
2 tsp, extra-virgin
4 small, (6-inch)
- Spray the broiler rack with nonstick spray. Preheat the broiler.
- 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.
- Combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, oregano, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; toss well.
- 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.