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29 October 2014

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11th September 2001
Greek Topped Chops

Greek topped chops

Julia Wicks from the Meat & Livestock Commission popped in to cook 91훑괵 Nottingham Online some grub.

Julia trained as a home economist and now works for British Meat promoting the role of red meat in a healthy diet.혻

Her prime role is to provide people with recipe ideas that fit into today's lifestyle using red meat.혻

Her other responsibilities include education, principally running courses for teachers of Food Technology and also training health professionals such as practice nurses and health visitors on key nutritional facts for their target groups.혻

Red meat can be low in fat and rich in iron - its Julia's job to promote these messages.

Try some of Julia's lovely meat dishes...

Serves: 2
Cooking Time: Approximately 15 minutes

Greek topped chops

Ingredients:
4 lean lamb chops or 2 lean lamb or beef grilling/frying steaks
red onion
4 green or black olives
ciabatta
cucumber
50g (2oz) feta cheese

Method:
1. Grill the chops/steaks.

2. During the last 2 minutes of cooking time, top the chops/steaks with 4 thin red onion rings, the pitted olives and the feta cheese and grill for the remaining cooking time.

3. Serve on a toasted ciabatta with a Greek-style salad made from cucumber and red onion slices mixed together with cubes of feta cheese.

Voila!