Lamb Loin Chops & Dakos Salad

For the Lamb Loin Chops:

• 8 Cleaver’s Organic Lamb Loin Chops
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Dakos Salad:

• 4 Dakos rusks (or substitute with thick-cut stale sourdough, toasted)
• 2 large ripe tomatoes, grated (or finely chopped)
• 1 small red onion, finely sliced
• 100g feta cheese, crumbled
• 2 tbsp capers, rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Fresh basil or parsley, for garnish

1. Marinate the Lamb: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the Cleaver’s Organic Lamb Loin Chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavour).
2. Prepare the Dakos Salad Base: Lightly drizzle the Dakos rusks with olive oil and a splash of water to soften slightly. Place them on a platter.
3. Make the Dakos Salad: In a medium bowl, combine grated tomatoes, diced cucumber, red onion, capers, and dried oregano. Drizzle with olive oil and red wine vinegar, then toss to combine. Set aside to let the Flavors meld.
4. Grill the Lamb Loin Chops: Preheat the BBQ to medium-high heat. Grill the lamb chops for 4-5 minutes per side for medium-rare or cook to your preference. Let the chops rest for 5 minutes before serving.
5. Assemble the Dakos Salad: Spoon the tomato mixture evenly over the softened Dakos rusks. Top with crumbled feta and garnish with fresh basil or parsley.
6. Serve: Arrange the lamb loin chops on a platter alongside the Dakos salad. Serve with lemon wedges and extra olive oil for drizzling.