Mediterranean Lamb Chop Salad with Olives & Cucumber
Nutritional Information
Grilled lamb chops served over a crisp salad of cucumber, tomato, olives and fresh parsley. Uses whole olives instead of processed dressings to keep healthy fats whole-food based.
This recipe is originally for 2 servings. How many are you cooking for today?
- 6 ozs lamb chops per person (adjust total to servings)
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup whole olives, pitted and halved
- 1 tablespoon fresh chopped parsley
- 1 pinch sea salt
Season lamb chops with sea salt and freshly cracked pepper. Grill or broil to desired doneness (about 3–4 minutes per side for medium-rare for 1-inch chops).
While lamb rests, toss cucumber, tomatoes, olives and parsley together with a squeeze of fresh lemon if desired.
Slice lamb chops and serve over the salad so the natural juices mingle with the vegetables.
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