Savory meets citris with this marinated American lamb loin chop garnished with feta salad.
12 American lamb loin chops
2 cups extra virgin olive oil, divided
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh oregano leaves
1 tbsp. finely chopped rosemary sprigs
8 garlic cloves, chopped
1/4 cup lemon juice
Sea salt and cracked black pepper
1/2 cup feta cheese crumbles
1 cup grape tomatoes
1/2 cup Kalamata olives
1/2 cup sliced red onion
1 cup thinly sliced cucumber
1 tbsp. torn mint leaves
1/4 cup white wine vinegar
3 heads Boston or red leaf lettuce, separated into leaves
- In large bowl, whisk 11/2 cups olive oil, parsley, oregano, rosemary, garlic, lemon juice and salt and pepper to taste. Add chops; toss to coat. Let marinate 30-60 min.
- Remove chops from marinade; grill 2-3 min. per side until med.-rare.
- For salad, combine feta, tomatoes, olives, onion, cucumber and mint. Toss with 1/2 cup olive oil, vinegar and salt and pepper to taste.
- For service, plate lamb on lettuce leaves; garnish with feta salad.