Lamb Loin Chops & Dakos Salad

On my last trip to Greece, I fell in love with a simple yet unforgettable post-beach meal - lamb and a fresh dakos salad. It's the kind of dish that stays with you, and since then, I've been craving it constantly. This recipe is my way of bringing those Mediterranean flavours home, and trust me, it’s all about quality ingredients.

I still dream about this dish, it was simple but full of flavour, the kind of dish that grounds you in the moment and stays with you long after the holiday ends. Since returning home, I’ve been recreating this meal to relive those sun-soaked afternoons. This recipe brings together the best of Mediterranean flavours with high-quality ingredients - perfect for sharing with family and friends.

The star of this dish is Cleaver’s Organic Lamb Loin Chops. I’m all about supporting products that are ethically sourced, and Cleaver’s does just that. Their lamb is 100% organic, free from antibiotics, hormones, and artificial nasties. The natural tenderness and flavour of their lamb mean you don’t have to do much to it - just a simple marinade of olive oil, lemon, garlic, and dried oregano. A hot grill or pan sear creates that perfect golden crust while keeping the inside juicy and full of flavour.

Then there's the dakos salad. If you’ve never had it, you’re in for a treat! It’s a staple in Crete, made with barley rusks soaked in a tangy dressing of olive oil and red wine vinegar. I get my rusks from Triton Foods, my go-to Greek deli in West End. Once softened, the rusks are layered with juicy ripe tomatoes, kalamata olives, and crumbled feta. The textures and flavours - crunchy, juicy, salty, and tangy - make every bite irresistible. Serve the lamb chops on the side or right on top of the salad for a true taste of Greece.

Serving Suggestions

For an extra touch, serve with tzatziki or a drizzle of lemon-infused olive oil. Pair with a chilled white wine, like an Assyrtiko, for a perfect summer meal.

Storage Tips

Store any leftover lamb in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven to maintain juiciness. The dakos salad is best enjoyed fresh, but if needed, store the components separately and assemble just before serving to keep the rusks from becoming too soggy.

Pro Tip

For a plant-based twist, swap the lamb for grilled vegetables like eggplant, zucchini, and mushrooms marinated in the same dressing.

Lamb Loin Chops & Dakos Salad

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes

For the Lamb Loin Chops:

8 Cleaver’s Organic Lamb Loin Chops

3 tbsp olive oil

2 tbsp fresh lemon juice

3 garlic cloves, minced

1 tsp dried oregano

Salt and pepper, to taste

For the Dakos Salad:

4 dakos rusks (or substitute with thick-cut stale sourdough, toasted)

2 large ripe tomatoes, grated (or finely chopped)

1 small red onion, finely sliced

100g feta cheese, crumbled

2 tbsp capers, rinsed

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp dried oregano

Fresh basil or parsley, for garnish

Method:

Marinate the Lamb:

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Add the Cleaver’s Organic Lamb Loin Chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Prepare the Dakos Salad Base:

Lightly drizzle the dakos rusks with olive oil and a splash of water to soften slightly. Place them on a platter.

Make the Dakos Salad:

In a medium bowl, combine grated tomatoes, diced cucumber, red onion, capers, and dried oregano. Drizzle with olive oil and red wine vinegar, then toss to combine. Set aside to let the flavors meld.

Grill the Lamb Loin Chops:

Preheat the BBQ to medium-high heat.

Grill the lamb chops for 4-5 minutes per side for medium-rare, or cook to your preferred doneness. Let the chops rest for 5 minutes before serving.

Assemble the Dakos Salad:

Spoon the tomato mixture evenly over the softened dakos rusks.

Top with crumbled feta and garnish with fresh basil or parsley.

Serve:

Arrange the lamb loin chops on a platter alongside the Dakos salad. Serve with lemon wedges and extra olive oil for drizzling.

Store leftover dakos salad components separately to keep the rusks from becoming too soggy. The salad is best enjoyed fresh, but you can store the dressing, tomatoes, and toppings in an airtight container in the fridge for up to two days. When ready to serve, reassemble by soaking fresh rusks in the dressing before adding the toppings.

Leftover Cleaver’s Organic Lamb Loin Chops can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, in the oven, or on the BBQ to maintain that tender, juicy texture. For a twist on leftovers, slice the lamb and toss it into a fresh salad or serve it in a wrap with tzatziki and extra salad.

I hope this recipe transports you to the sunny shores of Greece, just as it does for me. The vibrant flavours of the dakos salad and the juicy, perfectly seared Cleaver’s Organic Lamb Loin Chops are a match made in heaven- simple, flavorful, and incredibly satisfying.

If you give this recipe a go, I’d love to see your creations! Share them with me by tagging me on Instagram or TikTok - let’s celebrate good food and meaningful connections together.

This recipe and post were created in partnership with Cleaver’s Organics.