Lamb chops with rice salad

Lamb chops with rice salad for a barbecue can be prepared very well. Rinse lamb chops, so that small fragments of bone are removed, and dry with kitchen paper. For the spice marinade of olive oil with a clove of garlic squeezed through, pepper, salt and dried rosemary. Brush lamb chops so, in a bowl and remove cover and let. Rice in a small saucepan filled, cover lightly with water, season with salt, place a lid and cook the rice again.


Stir rice, can replace the lid and soak at a low level in about 20 minutes. A mild white onion cut into small cubes and place in a salad bowl. Half a yellow pepper, cut into small strips. Dice the tomatoes and peel the cucumber and cut into thin slices. Put the vegetables in the salad bowl and add the pitted black olives. Crumble feta cheese and mix with the salad. Rice on a plate and spread fill, so it cools faster. Season the salad dressing for Greek yoghurt with white wine vinegar, salt, pepper and garlic pressed by the second. Flat-leaf parsley and add to pluck small.

Some salad for decoration aside, as seen in the picture above. The rest of the salad with rice and salad dressing mix. Grilled lamb chops in about 2 to 3 minutes on the charcoal grill or roast in the grill pan. Lamb chops with rice salad on serving plates and garnish with the vegetables you set aside.


¤500 g Lamb chop
¤1 tablespoon Olive oil
¤2 Garlic cloves
¤Freshly ground pepper
¤Rosemary, dried
¤100 g Rice
¤1 Onion, white
¤Half Peppers, yellow
¤1 Tomato
¤150 g Cucumber Salad
¤6 Olive, black
¤100 g Feta cheese
¤2 tablespoons Parsley, smooth
¤250 g Greek yogurt, 10%
¤1 tsp White wine vinegar

2 servings – 842 calories per serving 30 mins Prep – 30 mins Total