This recipe features tender lamb chops marinated with garlic and rosemary, grilled to perfection, and served with a zesty feta salsa verde for a delightful and flavorful meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Lamb Chops | 8 | |
Garlic | 8 clove | |
Rosemary | 5 sprig | |
Black Pepper | 1 tsp | |
Parsley | 2 cup | leaves |
Oregano | 1/2 cup | leaves |
Olive Oil | 3 tbsp | |
Salt | 1/4 tsp | |
Red Pepper Flakes | 1 pinch | |
Lemon Juice | 2 1/2 tbsp | 2.5 tbsp is about 1 lemon |
Feta | 1/4 cup |
PREPARATION
Marinate the lamb overnight.
Smash the garlic cloves with the back of your knife. Pull the leaves from 3 branches of rosemary and roughly chop. You should have about 1 ½ TB. Place the lamb chops on a tray or in a small baking dish. Sprinkle both sides with the black pepper and the rosemary. Tuck the garlic cloves between them, so they touch the meat. Cover and refrigerate 4 hours or overnight.
Make the salsa verde.
Pick the oregano and parsley from the stems. Finely chop with a sharp knife. Place in a bowl and add the olive oil, salt, chili flake and lemon juice. Stir to combine. Add the feta and mix gently.
Heat a grill pan or heavy skillet over high heat.
Pull the lamb chops out of the fridge and let come to room temperature. Season with a sprinkling of salt and a drizzle of olive oil. Discard the garlic cloves. When the pan is very hot, add the lamb chops. Cook for 2 minutes, then flip and continue cooking another 2 minutes. This will result in a nice medium rare with a brown crust.
Serve up!
Place two lamb chops on each plate and drizzle with the salsa verde. Delicious served with Butter Bean Puree.