Grilled Blade Chops Over Greek Salad

• The Greek Salad
• 1 large, ripe tomato
• 1 hothouse cucumber, peeled
• 1 tablespoon capers (rinsed if salt packed)
• 1/2 red onion
• 1 green pepper (or red. or yellow.)
• 1/2 cup feta
• 1 pinch dried oregano
• 4 stuffed grape leaves
• 1 dash kosher salt
• 1 dash finely ground black pepper
• 1 extra virgin olive oil
• 1 red wine vinegar
• 1/2 cup kalamata olives
• Lamb
• 2 lamb blade chops
• 1 dash dried oregano
• 1 dash ground coriander
• 1 dash kosher salt
• 1 dash coarsely ground black pepper. more like sand than like powder.

1. Dice the tomato, cucumber, and pepper into bite sized pieces. Thinly slice the red onion. Toss together with capers and olives, a pinch of dried oregano (but don't over do it, it gets overwhelming quickly), aggressively season with salt and pepper, and dress with olive oil and red wine vinegar to taste. Allow to sit at room temperature while you cook the lamb.
2. 20 minutes before you want to grill, pull the chops out of the fridge. Season aggressively with salt and pepper, and generously with dried oregano and ground coriander on both sides. Really press it in. Grill over a medium-high heat until nicely charred on the outside, and delightfully pink on the inside. The meat should feel tender but not soft.
3. Divide the salad between two plates, add two stuffed grape leaves to each. Crumble half the feta over each plate. Place the hot-from-the-grill lamb over the salad, and drizzle the whole plate with high quality olive oil to finish. Enjoy!

salad, tomato, hothouse cucumber, capers, red onion, green pepper, feta, oregano, grape leaves, kosher salt, ground black pepper, extra virgin olive oil, red wine vinegar, kalamata olives, chops, oregano, ground coriander, kosher salt, ground black pepper

Taken from food52.com/recipes/161-grilled-blade-chops-over-greek-salad (may not work)