Greek Grilled Grass-Fed Lamb Chops
with Warm Pistachio, Mint & Zucchini Salad
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Keep your distance, fall! It’s still the season for barbecue besties, like these delicious lamb T-bones sizzled to tenderness. They call for Greek fixings, from pea-studded orzo to the Mount Olympus of salads—featuring two kinds of grilled zucchini, pistachios, fresh mint and feta.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 2 Garlic cloves
- 1 Lemon
- 1 Green zucchini
- 14g Mint
- 1 Yellow zucchini
- 150g Green peas
- 140g Orzo
- 25g Chopped pistachios
- 90g Feta
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Milk • Pistachios • Sulphites • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
37 g
Saturated Fat
11 g
Sodium
640 mg
Total Carb
84 g
Sugars
13 g
Protein
90 g
Fibre
12 g
Preparation
Boil the orzo & peas
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- In the last 2 min., add the peas.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Juice the lemon.
- Quarter both types of zucchini lengthwise; halve crosswise. In a medium bowl, toss with a drizzle of oil, ½ the garlic, ¼ of the spices and S&P.
- Crumble the cheese.
- Pick the mint leaves off the stems; roughly chop ½ the leaves.
Grill the pistachios
- Wrap the pistachios in aluminum foil and fold the edges over to seal.
- Add to the BBQ (or toast in a pan) and grill, shaking halfway, 2 to 3 min., until lightly toasted.
Grill the lamb & zucchini
- Meanwhile, in a second medium bowl, combine the lamb*, a drizzle of oil, the remaining spices and garlic, and S&P.
- Add to the BBQ (or pan) and grill, 2 to 4 min. per side, until cooked as desired.
- Add the zucchini to the BBQ (or pan) and grill, turning occasionally, 3 min., until tender.
Make the salad
- In a large bowl, combine the zucchini, chopped mint, pistachios, lemon juice, cheese, a drizzle of oil and S&P.
Plate your dish
- Divide the orzo and peas between your plates.
- Top with the salad and lamb.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
