Grilled Blade Chops Over Greek Salad Recipe

Name: Grilled Blade Chops Over Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Greek Salad; 1 large, ripe tomato; 1 hothouse cucumber, peeled; 1 tablespoon capers (rinsed if salt packed); 1/2 red onion; 1 green pepper (or red. or yellow.); 1/2 cup feta; 1 pinch dried oregano; 4 stuffed grape leaves; 1 dash kosher salt; 1 dash finely ground black pepper; 1 extra virgin olive oil; 1 red wine vinegar; 1/2 cup kalamata olives; Lamb; 2 lamb blade chops; 1 dash dried oregano; 1 dash ground coriander; 1 dash kosher salt; 1 dash coarsely ground black pepper. more like sand than like powder.

Servings: persons

The Greek Salad
1 large, ripe tomato
1 hothouse cucumber, peeled
1 tablespoon capers (rinsed if salt packed)
1/2 red onion
1 green pepper (or red. or yellow.)
1/2 cup feta
1 pinch dried oregano
4 stuffed grape leaves
1 dash kosher salt
1 dash finely ground black pepper
1 extra virgin olive oil
1 red wine vinegar
1/2 cup kalamata olives
Lamb
2 lamb blade chops
1 dash dried oregano
1 dash ground coriander
1 dash kosher salt
1 dash coarsely ground black pepper. more like sand than like powder.

1
Dice the tomato, cucumber, and pepper into bite sized pieces. Thinly slice the red onion. Toss together with capers and olives, a pinch of dried oregano (but don't over do it, it gets overwhelming quickly), aggressively season with salt and pepper, and dress with olive oil and red wine vinegar to taste. Allow to sit at room temperature while you cook the lamb.
2
20 minutes before you want to grill, pull the chops out of the fridge. Season aggressively with salt and pepper, and generously with dried oregano and ground coriander on both sides. Really press it in. Grill over a medium-high heat until nicely charred on the outside, and delightfully pink on the inside. The meat should feel tender but not soft.
3
Divide the salad between two plates, add two stuffed grape leaves to each. Crumble half the feta over each plate. Place the hot-from-the-grill lamb over the salad, and drizzle the whole plate with high quality olive oil to finish. Enjoy!

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: The Greek Salad, 1 large, ripe tomato, 1 hothouse cucumber, peeled, 1 tablespoon capers (rinsed if salt packed), and more.

Yes, Grilled Blade Chops Over Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Blade Chops Over Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions