Summer Kitchen

Paprika Lamb Chops

with Mediterranean Salad

By Ralph Kratzer

Now, as temperatures rise and rise, I interrupt my series “Cypriot Recipes” and and start with a series of recipes that I call “Summer Kitchen”.

The important thing is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients (serves 4)

800 g lamb loin chops

2 tspn sweet paprika powder

each 1 medium red and green pepper, chopped

2 medium tomatoes, chopped

1 medium onion, sliced

200 g Feta cheese, crumbled

1 tbsp lemon juice

fresh parsley

olive oil

lemon slices and black olives for garnish

Preparation

– Season the lamb chops with sweet paprika powder.

– Fry them in a large pan until browned on both sides. Cover the pan and let them stand for a few minutes.

– Combine the tomatoes, red and green pepper, onion, Feta cheese, lemon juice and parsley, add olive oil to taste and toss gently.

– Serve salad and chops together on the plates and garnish with lemon slices and black olives, if wanted.

A dry red table wine fits well with the dish.