Mediterranean Lamb T-Bone Chop Salad2019-07-19T21:35:32+00:00

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.

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Mediterranea Tbone Lamb Chop Salad

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

  1. Combine marinade ingredients in a small bowl and whisk until incorporated.
  2. 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.
  3. For service, season lamb with salt on both sides. Oil a grill and heat on medium-high heat.
  4. 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

  1. Prepare an ice bath for shocking couscous.
  2. 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.
  3. Prepare Italian vinaigrette according to package directions and reserve.
  4. Combine cooked couscous, olives, oven-roasted tomatoes, green onion, crumbled feta, parsley, and red onion. Mix gently until incorporated.
  5. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. Spoon tzatziki sauce in the center of the plate between the couscous and arugula.
  3. Nest the grilled lamb chop over the tzatziki and drizzle the spiced mint chutney on half of the lamb chop and over the arugula.
  4. Garnish with pomegranate seeds and fresh parsley.