Grilled Lamb Chops with Fresh Herb & Feta Salad Recipe
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Use small herb leaves if you can--they're likely to have a more pleasant texture and flavor than large leaves.
Ingredients
- 8 4-ounce lamb loin chops (each 1-1/4 inches thick)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small shallot, minced
- 1 ripe medium tomato, seeded and medium diced
- 5 small radishes, trimmed and thinly sliced
- 4 cups loosely packed fresh flat-leaf parsley leaves
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh basil leaves
- 1/4 cup crumbled feta
- Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.
- In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.
- Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130 degrees F for medium rare or 140 degrees F for medium, 10 to 14 minutes.
- Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.
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