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Mediterranean Dinner For Two | jovina cooks

5 min read

Grilled Lamb Chops

2 servings


Four loin lamb chops, about 1 ¼ lb whole
Lemon wedges

2 tablespoons olive oil
1 tablespoon lemon juice
2 massive garlic cloves, sliced
1 teaspoon Greek seasoning store-bought (or mix equal components of coarse salt, Turkish oregano, garlic, dried lemon zest, black pepper, and marjoram and use 1 teaspoon on this recipe)


Place the lamb chops in a medium ziplock bag with the marinade components. Seal the bag, shake and retailer the bag within the fridge for a number of hours earlier than grilling.

To grill the lamb chops:

Preheat an outside or stovetop grill. Oil the grill.
Remove the chops from the marinade and grill them over medium-high warmth, turning as soon as, till medium-rare, about three minutes on all sides.

Transfer the chops to a serving platter and let relaxation for five minutes. Serve with lemon wedges, the Greek Salad, Tzatziki, and grilled pita.

Greek Vegetable Salad

2 servings


1 medium cucumber, peeled, seeded and minimize in massive cube
1 massive tomato, seeded and minimize in massive cube
4 -5 pepperoncini, seeded and minimize in massive cube
1/Four of a purple onion, minimize in massive cube
12 Greek olives
1/three cup crumbled feta cheese

1/three cup olive oil
three tablespoons wine vinegar
1 teaspoon salt
1 teaspoon dried oregano or Greek seasoning
1/2 teaspoon honey


In a serving bowl, mix the cucumber, tomato, pepperoncini, onions, olives, and feta cheese. In a jar with a tight-fitting lid, mix the dressing components; shake effectively. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Tzatziki Sauce

Makes 1 cup


1 cucumber, peeled, seeded and grated
1/2 teaspoon salt, divided
1 scallion, minced
1/2 cup plain complete milk Greek yogurt
1 tablespoon lemon juice
2 cloves garlic grated
1/Four teaspoon freshly cracked black pepper
1 tablespoon contemporary dill finely chopped
1/2 teaspoon za’atar or dried oregano


Place the grated cucumber in a fine-mesh sieve and sprinkle with ¼ teaspoon salt and drain for about 30 minutes.

In a mixing bowl, mix yogurt, lemon juice, garlic, black pepper, ¼ teaspoon salt, parsley, and oregano or za’atar and stir to mix.
Add the cucumber to the yogurt combination and stir to mix.
Cover and refrigerate for about an hour earlier than serving to permit the flavors to develop.


Grilled Pita Bread

An excellent tasting low carb mini pita (4g internet carbs) is made by Joseph’s Middle East Bakery

2 servings


2 small (mini) pita bread
Olive oil


Lightly brush each side of every pita with olive oil. Sprinkle with a little bit za’atar. Place on the grill for 1 minute, flip them over and grill for 1 minute extra. Serve with the Tzatziki Sauce.

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