Middle Eastern · Dinner
Grilled Lamb and Herb Salad
Grilled lamb loin chops rubbed with cumin, garlic and lemon, sliced over a chopped salad of tomato, cucumber, red onion and abundant parsley and mint. Finished with crumbled feta, sumac and an olive oil-lemon dressing, this dish delivers a smoky, herb-forward, tangy plate rooted in Levantine grilling traditions.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
34.2gProtein
29.6gFat
9.8gCarbs
3.9gSugar
3.2gFiber
598mgSodium
172mgChol
10.9gSat Fat
870mgPotassium
195mgCalcium
4.6mgIron
2.7mcgVitamin B12
38mgVitamin C
Goes well with
Lebanese red wine
local
Ayran
international
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic. Combine with lemon juice, cumin and 1 tbsp olive oil; rub over lamb chops. Chop tomato, cucumber, red onion, parsley and mint separately.
2
Marinate
Let lamb sit at room temperature for 15 minutes.
3
Grill
Sear chops on hot grill 3–4 minutes per side until charred and internal temperature reaches 130–135°F for medium-rare.
4
Plate
Rest chops 5 minutes, slice against grain, and arrange over salad tossed with remaining 1 tbsp olive oil, lemon juice, feta, sumac, salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb loin chops, trimmed
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp cumin-ground
- 4 tbsp4 tbsp olive oil, divided
- 150g150g tomato
- 80g80g cucumber
- 40g40g red onion
- 60g60g parsley
- 20g20g mint leaves
- 2 oz56g feta, crumbled
- 1 tsp1 tsp sumac
- salt, to taste
- black pepper, to taste
