Greek Lamb Chops with Farmer Salad

Dry the lamb chops and roast them in the frying pan for about 6 min on each side.

For the farmer’s salad, halve the tomatoes, cut halves into slices. Halve the peppers, remove seeds and cut into strips.

Cut the cucumber in half lengthwise. Using a spoon, scoop out the seeds and cut the flesh into rough cubes.

Drain the olives. Cook vinaigrette according to package directions and mix well with salad ingredients in a baking bowl.

Season the cooked lamb chops with the Greek herb mixture and bring to the table with the farmer’s salad. Serve with baguette, if desired.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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