Herbed Greek Loin Chops with Feta Salad

    

December 14, 2015

The bright, vibrant flavors of lemon, oregano, and feta cheese pair perfectly with lamb loin chops. This makes a hearthy, healthy main course salad dish.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 12 Servings

Ingredients

LOIN CHOPS

12 American Lamb loin chops

1 ½ cups extra-virgin olive oil

¼ cup flat-leaf (Italian) parsley, leaves only, finely chopped

1 tbsp finely chopped fresh rosemary

¼ cup fresh oregano leaves, finely chopped

8 garlic cloves, chopped

¼ cup lemon juice

dash Sea salt and cracked black pepper, to taste

SALAD

½ cup feta cheese crumbles

1 cup teardrop or grape tomatoes

½ cup pitted Kalamata olives

½ cup red onion, sliced

1 cup halved lengthwise and thinly sliced cucumbers

1 tbsp roughly chopped fresh mint leaves

½ cup extra-virgin olive oil

¼ cup white wine vinegar

dash Sea salt and black pepper, to taste

3 heads Boston Bibb, Romaine, or Red Leaf lettuce, washed, dried, and separated into leaves

Directions

LAMB

1In a large bowl, mix the olive oil, parsley, rosemary, oregano, garlic, and lemon juice. Season with salt and pepper. Add the loin chops and toss to coat liberally. Let the lamb marinate for 30 minutes to 1 hour.

2Heat a grill on high and grill the marinated loin chops for 2 to 3 minutes per side until medium-rare.

SALAD

1Mix together the feta, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt, and pepper.

TO SERVE

1Divide the lettuce leaves among the plates and arrange lamb chops on top. Garnish each with a spoonful of feta salad.

30-60 minutes marinate time

Recipe and image provided by the American Lamb Board

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