This fresh and tasty recipe is great when you are short on time and can be on the table in less than half an hour.
8 trimmed lamb loin chops
2tbsp olive oil
3tsp dried oregano
200g halved Perino tomatoes
1 thinly sliced red onion
1 seeded and coarsely chopped red capsicum
1tbsp red wine vinegar
1 cucumber, halved lengthwise and thinly sliced
100g reduced fat crumbled feta
75g pitted kalamata olives
1. Mix together half the oil, 2 teaspoons of the oregano, paprika and lamb in a large bowl and season.
2. Heat a chargrill on medium-high and cook the lamb for two minutes on each side until medium or done to your preference. Transfer lamb to a plate and cover with foil. Leave to rest for five minutes.
3. Mix together the cucumber, onion, tomato and capsicum in a large bowl. Drizzle salad with vinegar and remaining oil and season. Sprinkle over the remaining oregano, feta and olives, and serve with the lamb.