Lamb & Greek Salad with Hummus and Pita Chips


Lamb & Greek Salad

1-2 Lucky’s Market Grab & Go Greek Salads

1 bag Stacy’s pita chips

4 (4-6oz) lamb shoulder chops

8 cloves of garlic minced

4 tablespoons fresh lemon juice (approximately 1.5 lemons)

1 teaspoon salt

fresh black pepper to taste

1/4  teaspoon ground cinnamon

1/4 teaspoon ground cumin


1 15 oz can organic garbanzo beans

1 clove garlic diced

1/4 to 1/2 cup Italian parsley

1/4 cup diced white onion

3 tablespoons tahini

3 tablespoons fresh lemon juice

1/2 teaspoon salt


Lamb & Greek Salad

Mix garlic through cumin together. Place lamb chops in a bowl and pour at least half of marinade over chops. Place in fridge and marinade for at least one hour. When ready to cook, turn grill onto medium-high heat. Place chops on grill. Drizzle lightly with marinade. Cook approximately 5 minutes a side or until meat thermometer reaches 145 to 150 degrees Fahrenheit. Serve chops with salad and hummus and chips. Consider mixing 1/2 cup yogurt with 1/2 cup hummus and eating with lamb. Or, drizzle remaining marinade over lamb as you eat it.


Mix garlic, parsley and onion together in the food processor and blend. Add chick peas, tahini, lemon juice and salt and blend until mixture forms a paste. Place in a bowl and serve with pita chips.