Grilled Lamb Chops With Strawberry, Cucumber & Feta Salad

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Grilled Lamb Chops With Strawberry, Cucumber & Feta Salad

by

Grilled Lamb Chops with Dukkah Spice

Ingredients:

  • 8 lamb chops
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 6 garlic cloves, minced
  • 3 large sprigs rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon salt
  •  1/2 tablespoon pepper
  • 3 tablespoons dukkah spice mix, optional for garnish

 

Cucumber & Tomato Salad with Strawberries, Feta & Herbs 

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1 large cucumber
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup strawberries, hulled and sliced thin
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh mint, roughly chopped
  • 1/4 cup cilantro, roughly chopped
  • 3 tablespoons pine nuts, toasted

 

To prepare the lamb:
  1. In a large bowl combine all of the ingredients except the dukkah spice mix. Mix the marinade and the lamb chops together, making sure all sides of the lamb are evenly coated.
  2. Cover and refrigerate the lamb allowing it to marinate for a minimum of 2 hours, preferably overnight.
  3. When ready to serve, pre-heat your outdoor grill or grill pan to medium-high and brush with avocado or olive oil to prevent the lamb from sticking to the grill.
  4. Place the lamb on the hot grill and allow to sear on the first side undisturbed for 3 minutes.
  5. After 3 minutes, turn the chops over and allow to cook for another 2-3 minutes.
  6. Transfer the lamb to plate and sprinkle over the dukkah spice mix. Cover loosely with foil and allow the lamb to rest while assembling the cucumber salad.
To make the cucumber & tomato salad with strawberries, feta and herbs:
  1. In a small bowl whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard & salt and pepper, set aside.
  2. Next, using a vegetable peeler, slice the cucumber into long thin ribbons.
  3. Toss the cucumber ribbons, strawberries, cherry tomatoes & feta in a medium bowl then pour over the balsamic vinaigrette.
  4. Transfer the salad to a large platter and garnish with the cilantro, mint & pine nuts.
  5. Serve the salad alongside the grilled lamb chops. Enjoy!

*Cover and store leftover lamb and salad in an airtight container in the refrigerator for up to 3 days.

Olivia Crouppen is a Los Angeles-based holistic chef & culinary producer. Olivia view’s food as an expression of culture and also believes that the way we eat and the way we communicate about food relates to how we view and communicate with ourselves. Utilizing this unique perspective on the intersection of food, society, and the body, Olivia strives to elevate healthy eating and its surrounding discussion into an artform. Her unique culinary style combines bold multicultural flavors with nutrient-dense ingredients, to create dishes that are nourishing to the body and mind. With a focus on mindful eating, Olivia’s is passionate about breaking the rules of dogmatic dietary restriction. By cooking without the use of any gluten, dairy or refined sugar, her recipes provide a sense of “food freedom.” The result is bright, flavorful and energizing meals that truly feed you from the inside out.

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Instagram & Twitter: @livhungry
Portfolio: www.oliviacrouppen.tumblr.com
Please send all inquiries to oliviacrouppen@gmail.com

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