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Greek grilled lamb and watermelon feta salad
Ingredients
- 2 lamb chops
- ½ small watermelon, cubed
- ¼ cup feta cheese, crumbled
- ½ cup baby potatoes
- ¼ cup olive oil
- 2 tablespoon fresh mint, chopped
- 1 tablespoon mint leaves
- 1 lemon, juiced
- 1 teaspoon maple syrup
- 1 teaspoon salt
- ½ teaspoon pepper
Directions
LAMB AND POTATOES
- In a bowl combine the mint, oil, maple syrup, lemon juice and ¼ teaspoon salt. Set aside.
- Season the lamb and potatoes with oil and the remaining salt and pepper.
- Preheat your grill pan or barbecue to medium heat. Grill the lamb for two minutes on both sides, and set aside to rest for five minutes.
- Roast or grill the potatoes for 30 minutes. If using an outdoor grill, wrap your potatoes in foil.
WATERMELON SALAD
- Toss watermelon cubes with feta and remaining mint.
TO SERVE
- Serve the watermelon salad, grilled lamb and potatoes sauced with the mint lemon dressing,
