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Member recipe

Lamb chops & summer salad

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Serves 2

easily fixed summer salad with meaty addition

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  • 4 lamb chops, excess fat trimmed
  • 1 tso olive oil
  • toasted flatbread to serve (optional)
  • For the herby sauce:
  • 1/4 cucumber
  • 2 tomatoes
  • 1 little gem lettuce
  • 2 sprigs oregano
  • 2 sprigs dill
  • 1 lemon


    1. Make the salad by peeling the cucumber and then cutting it into small chunks. Put in a salad bowl. Cut the tomatoes into segments, shred the lettuce and add to the cucumber.
    2. Pull the leaves of the oregano, snipp the dill with scissors and add to the bowl.
    3. Squeeze the juice from the lemon over the contents of the bowl and add a little oil to make a lemony dressing. Season well.
    4. Brush the chops with oil and season well. Griddle in a nonstick pan until they are browned and crisp on the outside and cooked through.
    5. Serve with the salad and toasted flatbread.

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