ounces Greek salad dressing (oil based dressings work best)
Serving Size: 1 (184) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 245 g59 %
Total Fat 27.3 g42 %
Saturated Fat 11.2 g56 %
Cholesterol 61.9 mg
Sodium 507.6 mg
Dietary Fiber 1.2 g4 %
Sugars 3.5 g14 %
Protein 18.3 g
Cook Spaghetti as directed to desired firmness. Drain and set aside.
While noodles are cooking, chop garlic clove, slice Green Pepper and Red Onion, and preheat olive oil enough to cover bottom of a frying pan. Drop half of the garlic into preheated oil, and add your lamb. If all 4 chops cannot be cooked at once, don't worry. Just cook as many as your pan can hold at one time. When chops have been thoroughly browned on both sides, set aside and let set 5 minutes.
In another pan, cook veggies and remaining garlic lightly with olive oil until tender. Once cooked, remove from heat.
When Chops have sat, cut into thin slices. Depending on what cut you have cooked, you may have some bones to negotiate. Make sure you have removed all bones and tough fat.
Lightly grease a large casserole or lasagna pan; preheat oven to 400.
Spread half the noodles evenly across pan. Then, layer 1/2 your veggies, lamb, tomatoes and olives, and roughly 1/3 of your feta.
Cover with remaining noodles.
Cover that with all remaining veggies, lamb and olives and tomatoes, while covering everything with the remaining feta. Lightly stripe with dressing.
Bake until feta turns golden brown. Likely 11-15 minutes, but varies, so keep an eye on it.
Once cooked, remove from oven and add more salad dressing, to taste.