Greek grilled lamb and watermelon feta salad

By Bianca Osbourne
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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

  1. In a bowl combine the mint, oil, maple syrup, lemon juice and ¼ teaspoon salt. Set aside.
  2. Season the lamb and potatoes with oil and the remaining salt and pepper.
  3. 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. 
  4. Roast or grill the potatoes for 30 minutes. If using an outdoor grill, wrap your potatoes in foil.

WATERMELON SALAD

  1. Toss watermelon cubes with feta and remaining mint.

TO SERVE

  1. Serve the watermelon salad, grilled lamb and potatoes sauced with the mint lemon dressing,

WATCH

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