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Paprika Lamb Chops with Greek Salad & Potatoes

On the hunt for a new summer lamb recipe? Look no further than our Paprika Lamb Chops with Greek Salad and Potatoes.
Photo of Paprika Lamb Chops with Greek Salad & Potatoes

Ingredients

  • 8 lamb loin chops
  • 2 teaspoons sweet paprika
  • 1 red capsicum, roughly chopped
  • 1 green capsicum, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped
  • 200 grams feta, cut into 2cm pieces
  • 1/4 cup fresh Italian parsley
  • 5 potatoes, cut into large wedges
  • 1 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 pinch salt
  • 1 lemon, cut into wedges
  • 1 pinch pepper
  • 8 lamb loin chops
  • 2 teaspoons sweet paprika
  • 1 red capsicum, roughly chopped
  • 1 green capsicum, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped
  • 200 grams feta, cut into 2cm pieces
  • 1/4 cup fresh Italian parsley
  • 5 potatoes, cut into large wedges
  • 1 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 pinch salt
  • 1 lemon, cut into wedges
  • 1 pinch pepper

Method

  1. Step 1 of 5
    Preheat oven to 200°C (180°C fan-forced).
  2. Step 2 of 5
    In a large oven proof dish, place potatoes with 4 tablespoons of oil. Season to taste. Roast for 40 minutes, turning once, until crispy and golden.
  3. Step 3 of 5
    Sprinkle lamb chops with paprika. In a large frying pan, heat 1 tablespoon of the oil. Cook chops for 7-10 minutes on both sides until browned and cooked as desired. Cover chops and allow to rest for 5 minutes.
  4. Step 4 of 5
    Meanwhile, in a large bowl, combine capsicums, tomatoes, cucumber, feta, lemon juice, parsley and remaining oil. Toss gently to combine.
  5. Step 5 of 5
    Divide salad, potatoes and lamb chops among serving plates. Serve with lemon wedges.

Nutrition per serving

4585 Kilojoules
Protein35 grams
Fat93 grams
Carbs29 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 5
    Preheat oven to 200°C (180°C fan-forced).
  2. Step 2 of 5
    In a large oven proof dish, place potatoes with 4 tablespoons of oil. Season to taste. Roast for 40 minutes, turning once, until crispy and golden.
  3. Step 3 of 5
    Sprinkle lamb chops with paprika. In a large frying pan, heat 1 tablespoon of the oil. Cook chops for 7-10 minutes on both sides until browned and cooked as desired. Cover chops and allow to rest for 5 minutes.
  4. Step 4 of 5
    Meanwhile, in a large bowl, combine capsicums, tomatoes, cucumber, feta, lemon juice, parsley and remaining oil. Toss gently to combine.
  5. Step 5 of 5
    Divide salad, potatoes and lamb chops among serving plates. Serve with lemon wedges.

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DinnerGreekRoastLamb ChopsCapsicumSummerComfort FoodGluten-free