Mediterranean Lamb T-Bone Chop Salad
Lamb T-bones are perfectly portioned for small or large serving sizes. Whether that’s serving an intimate date or a bustling party, they deliver just the right amount of protein for the customers looking for a lighter offering. This recipe features lemon and thyme marinated chops. Grilled medium-rare and serve over a grain salad of Israeli couscous, fresh parsley, feta, roasted tomatoes, red onion, and Kalamata olives. Serve with tzatziki, spiced mint chutney, and warm pita for a lunch or dinner item customers will love.
Mediterranean Lamb T-Bone Chop Salad
Yields 24 servings
Lemon-Thyme Marinade
Ingredients
2 cup extra virgin olive oil
2 tablespoons garlic, minced
4 tablespoons fresh thyme, chopped
4 tablespoons fresh lemon juice
3 tablespoons lemon zest
2 tablespoons fresh parsley, chopped
1 teaspoon black pepper
Salt to taste
Instructions
- Combine marinade ingredients in a small bowl and whisk until incorporated.
- Combine half of the marinade with the lamb chops and coat evenly. Let marinate for 8 hours or overnight. Reserve the rest of the marinade for brushing on the chops during grilling.
- For service, season lamb with salt on both sides. Oil a grill and heat on medium-high heat.
- Grill lamb chops on both sides, glazing the meat with more marinade. Remove from heat when lamb is medium rare or 130–135°F. Let rest for 15 minutes.
Israeli Couscous Salad
Yields 5 cups
24 servings
Ingredients
1½ pounds Israeli couscous, dried
1½ cups prepared Italian vinaigrette, Good Seasonings Zesty Italian
1 cup Kalamata olives, sliced
2 cups oven-roasted tomatoes, chopped
2 ounces green onion
2 cups feta, crumbled
2 ounces fresh parsley, minced
½ cup red onion, small dice
Salt and pepper to taste
Instructions
- Prepare an ice bath for shocking couscous.
- Prepare Israeli couscous according to package directions and cook until al dente. Stop the cooking process by shocking the couscous in the ice bath and strain once fully cooled.
- Prepare Italian vinaigrette according to package directions and reserve.
- Combine cooked couscous, olives, oven-roasted tomatoes, green onion, crumbled feta, parsley, and red onion. Mix gently until incorporated.
- Season with salt and pepper.
Tzatziki Sauce
Yields 72 ounces
24 three-ounce servings
Ingredients
4½ cups Greek yogurt, full fat
2¼ cups English cucumber, minced fine
⅔ cup garlic, minced fine
¼ cup lemon juice
3 teaspoons lemon zest
¼ cup fresh dill, chopped
1½ tablespoons kosher salt
Instructions
- Combine all ingredients in a bowl. Check for seasoning and hold cold.
Spiced Mint Chutney
Yields 2 cups
Ingredients
1½ cups sweet Thai chile sauce, May Ploy
2 cups fresh mint, finely chopped
2 cups fresh parsley, finely chopped
1 tablespoon sweet soy glaze, Kikkoman
Instructions
- In a mixing bowl, combine all ingredients and incorporate well. Check for seasoning.
Arugula Salad
Yields 24 cups
Ingredients
24 cups arugula
1 cup Italian vinaigrette
Instructions
- Dress arugula in Italian vinaigrette and set aside.
Mediterranean T-Bone Lamb Chop Salad Build
1 grilled Mediterranean T-bone lamb chop
½ cup Israeli couscous salad
1 cup arugula salad
2 teaspoons spice mint chutney
3 ounces tzatziki sauce
1 pita bread, warmed, cut into quarters
½ tablespoon pomegranate seeds (for garnish)
1 teaspoon fresh parsley for garnish
Instructions
- In a shallow bowl, compose the dish by spooning the couscous salad on one side of the vessel and the arugula salad on the opposite side.
- Spoon tzatziki sauce in the center of the plate between the couscous and arugula.
- Nest the grilled lamb chop over the tzatziki and drizzle the spiced mint chutney on half of the lamb chop and over the arugula.
- Garnish with pomegranate seeds and fresh parsley.