Easy Lamb Loin Chop Salad | Cook with Curtis Stone | Coles

Inspired by an Italian panzanella, Curtis' oregano lamb and bread salad features mouthwatering grilled lamb loin chops and fresh, seasonal veggies like tomato, onion and spinach with crispy croutons for a great family meal. Full recipe www.taste.com.au/recipes/lemo.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
LEMON & OREGANO LAMB WITH BREAD SALAD
Serves 4 Prep 25 mins Cooking 14 mins
3 tablespoons olive oil
800g lamb loin chops (about 8 chops)
2 teaspoons Dijon mustard
2 small shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/3 cup olive oil
1/2 teaspoon dried oregano
2 teaspoons water
1/3 loaf Coles Bakery Tigger Loaf 450g, torn into large bite size pieces
1 tablespoon olive oil, plus extra for brushing
1 cup cherry tomatoes, halved
150g baby spinach
1/4 red onion, thinly sliced
120g feta cheese, crumbled
1. Mix the lemon zest, oregano, rosemary and oil in a small mixing bowl. Coat the lamb with the marinade and refrigerate, covered, for 4 hours.
2. To make the vinaigrette, whisk the Dijon mustard, shallots, garlic, water and vinegar in a medium mixing bowl and slowly add the oil while whisking until emulsified. Add the dried oregano and season to taste with salt and pepper.
3. Preheat oven to 200˚C and a char grill pan to medium-high heat. Remove the lamb from the refrigerator and bring to room temperature.
4. To toast the bread, place it onto a tray, drizzle with olive oil and lightly sprinkle with salt. Cook the bread in the oven until golden brown and lightly toasted.
5. While the bread is in the oven, season the lamb with salt and pepper on both sides and cook on the char grill for 7-10 minutes or until medium rare, turning as needed. Rest for 4 minutes lightly covered with foil.
6. To make the salad, toss the tomatoes, spinach, onions, feta and grilled bread in a large mixing bowl with enough vinaigrette to lightly coat.
7. Mound the salad onto plates along with the lamb chops, drizzle with a little of the remaining vinaigrette and serve.
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[@stevenmorales7744]

That salad looked too beautiful to be covered up with the bread and lamb. I love that mustard dressing.

[@christopherward9921]

Awesome, we did this at the weekend and everyone loved it. Good job matey.

[@smiggieballs8805]

Yummy dude

[@ahsankhader3455]

Awesome

[@absimplysquishytubebazzi246]

Mmm