Herbed Greek Lamb Loin Chops with Feta Salad

IngredientsVegetables, Meat
Day PartDinner, Lunch
Cuisine TypeMediterranean
Herbed Greek Lamb Loin Chops with Feta Salad

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


  1. 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.
  2. Remove chops from marinade; grill 2-3 min. per side until med.-rare.
  3. For salad, combine feta, tomatoes, olives, onion, cucumber and mint. Toss with 1/2 cup olive oil, vinegar and salt and pepper to taste.
  4. For service, plate lamb on lettuce leaves; garnish with feta salad.

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