Grilled lamb chops with Purple Cabbage, Feta and a side of Warm Potato Salad

Loreto March 3, 2015

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SONY DSC I was at the farmers market today in Old Strathcona where I bought  some organic lamb chops from one of the regular local farmers that usually have a stand there. I have found that since we have been eating more organic foods, the  difference in flavor is incredible. The nice thing about the market place is that you get to know the farmers that raise their animals and they are willing to answer any questions that you may have to ask.     One thing I  love is when spring hits and you start to smell the scents of barbequing. I remember being young and every weekend we would head out to one of the near lakes and we would cook outdoors. It always brings back great memories and happy feelings. Well, tonight wasn’t exactly a hot summer day, but I wanted to grill the lamb chops that I bought. The menu for tonight’s supper is grilled lamb chops and since I had also bought purple cabbage at the market along with feta goat cheese, I though why not combine the two and what better way to pull this dish together with a warm potato salad and some home made tzatziki. A beautiful dish with unique flavors. Bon Appetit! DSC08194-1024x685 SONY DSC


grilled lamb chops


Grilled lamb chops with Purple Cabbage, Feta and a side of Warm Potato Salad


  • 8 lamb chops
  • 5 baby red potatoes
  • 5 baby yellow potatoes
  • 1 onion
  • 4 cloves of garlic
  • 1/2 cup mushrooms
  • 2 table spoons red wine
  • 2 table spoons olive oil
  • 1 teaspoon rosemary dried or fresh
  • 1/4 cup of finely chopped parsley
  • 1 teaspoon dried thyme
  • 4 leaves fresh basil finely chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried dill

Dressing for potato salad:

  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1 table spoon rice vinegar
  • 1/2 teaspoon garam masala
  • salt and pepper


  • 3 spoons sour cream
  • 1/2 cup cucumber
  • 1 clove of garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon dried dill
  • salt and pepper


  1. Take the lamb chops and place in a baking dish.
  2. Drizzle olive oil and red wine onto lamb chops, sprinkle with salt, pepper, parsley, basil, rosemary, oregano.
  3. Squeeze some lemon juice on top. Do the same to the other side of the lamb chops. Top with a couple of slices of lemon and cover with plastic wrap and put into the fridge.
  4. Marinate for at least 3 hours.
  5. In a mixing bowl combine mayonnaise, salt, pepper, dill, mustard, garam masala, basil, parsley and lemon juice.
  6. Dice carrots, celery, onion, wash red and yellow potatoes and place in pot and top with water. Bring to a boil and cook until potatoes are tender. Add mayo mixture and toss till well blended.
  7. Take purple cabbage and slice into long strips, chop also onion in the same way.
  8. Mince some garlic and toss these ingredients together.
  9. In a medium frying pan heat 1 tablespoon of extra add the cabbage mixture and sauté until somewhat wilted then crumble 1/2 cup of feta cheese, salt and pepper.
  10. Cut up cucumber into small diced pieces add into a bowl with sour cream, dill, garlic, salt, pepper, lemon juice.
  11. Plating: divide purple cabbage into 4 portions and place on plates. Form a mound of potato salad on one side of the cabbage and zatsiki on the other, place two lamb chops on top of the cabbage and leaning into the potato salad.
  12. Garnish with a couple of sprigs of fresh parsley, and serve.


  • Serving Size: 4 portions
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  • Avatar
    Reply bristol plasterers August 13, 2015 at 8:46 am

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    • Loreto
      Reply Loreto August 17, 2015 at 2:57 pm

      Thank you for your comment. This dish is absolutley delicious I always have people wanting more, you have to try these.

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