Food

Bring the vibrant flavours of Greek cooking to your weeknight dinner with this main-course salad from Chef Curtis Stone. You can marinate the lamb for 10 minutes or 10 hours. Of course, the more time you give it, the more flavourful it will be. So stick the chops in the marinade before you go to work, but don't worry if you forget to do so — you'll still have a delicious meal.

Serves: 4

Ingredients

Lamb

3 tablespoons olive oil
Finely grated zest of 2 lemons
2 tablespoons coarsely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
8 lamb loin chops (about 1 3/4 pounds total)
Kosher salt and freshly ground black pepper

Oregano-Red Wine Vinaigrette

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup finely chopped shallots
1 garlic clove, finely chopped
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Salad

4 slices crusty rustic bread
Olive oil, for brushing the bread
Kosher salt
4 ounces fresh baby spinach (about 6 cups not packed)
1 cup halved cherry tomatoes
1/2 small red onion, very thinly sliced
4 ounces feta cheese, crumbled

Directions

1. To marinate the lamb: In a medium bowl, whisk the olive oil, lemon zest, lemon juice, oregano, and rosemary together. Add the lamb and turn to coat with the marinade. Cover with plastic wrap and marinate at room temperature for at least 10 minutes or in the refrigerator for up to 10 hours.

2. About 30 minutes before grilling, remove the marinated lamb from the refrigerator (if it's been chilled) and let stand at room temperature.

3. Meanwhile, make the vinaigrette: In a small bowl, whisk the vinegar, mustard, shallots, garlic, and oregano together. Gradually whisk in the olive oil. Season to taste with salt and pepper. Set aside.

4. Prepare an outdoor grill for medium-high cooking over direct heat.

5. To make the salad: Lightly brush both sides of the bread with olive oil and sprinkle lightly with salt. Grill the bread, turning halfway through cooking for about 2 minutes, or until lightly toasted. Remove the bread from the grill, tear it into bite-size pieces, and put it into a large bowl.

6. Season the lamb with salt and pepper. Grill the lamb chops, turning them over halfway through cooking, for about 7 minutes for medium-rare, or until the meat feels resilient when pressed with a finger. Transfer to a platter, tent with aluminum foil, and let rest while you finish the salad.

7. Add the spinach, tomatoes, and onions to the bowl with the grilled bread. Toss with enough of the vinaigrette to lightly coat.

8. Mound equal amounts of the salad on four dinner plates and sprinkle with the feta cheese. Arrange two lamb chops on top of each salad, drizzle with some of the remaining vinaigrette, and serve.