THYME AND FETA LAMB

Thyme and Feta Lamb image

Provided by Sara Dickerman

Time 1h15m

Yield Serves 4

Number Of Ingredients 9

Previous Next

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, smashed
2 tablespoons fresh thyme leaves, finely chopped
Salt and freshly ground black pepper
12 small lamb chops (2 to 2 1/2 pounds total)
4 ounces feta cheese, preferably Greek or French
2 tablespoons chopped mint leaves
Extra-virgin olive oil, to drizzle

Steps:

In a wide, shallow dish, mix the lemon juice, olive oil, garlic, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb chops and turn until well coated. Cover and refrigerate for at least 1 hour.
Preheat a grill to high. Crumble the feta into a small bowl and add the mint and remaining tablespoon of thyme.
Grill the lamb, turning once, until both sides are golden and the fat is toasted and bubbling, about 4 minutes per side. Transfer to warm plates. Sprinkle the herbed feta over the lamb, then drizzle each plate with extra-virgin olive oil. Serve immediately.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 54 grams, Carbohydrate 4 grams, Fat 105 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 45 grams, Sodium 725 milligrams, Sugar 1 gram