April 2, 2004

Greek Lamb Chops

Greek Style Lamb Chops

1 clove garlic, mashed
1/2 tsp salt
1 TBSP lemon juice
2 tsp olive oil
1 tsp dried thyme
1/4 tsp each, pepper and grated lemon peel
2 (5 ounce) lamb shoulder chops
1 small plum tomato, cut into 4 slices
1 ounce feta cheese, crumbled

Mash together garlic and salt to form a paste; add lemon juice, oil, thyme, pepper and lemon peel and continue to mash until well combined; set aside.

On rack in broiling pan broil lamb chops until browned on top, about 5 minutes. Turn chops over and spread each chop with 1/4 of the thyme mixture; broil until browned, 4 to 5 minutes longer. Set 2 tomato slices on each chop, then top each with 1/2 ounce feta cheese and remaining half of the thyme mixture. Broil until cheese softens and is glazed, about 2 minutes.

Notes: This went really well with the olive oil and garlic couscous I served alongside. However, I do think I might reduce the salt the next time I make this one. Also -- discussed the possibility of doubling the liquid/spice ingredients and doing a 15 minutes marinade in them at room temperature before cooking.

Posted by Jennifer at April 2, 2004 5:21 PM

This was really tasty, though, as Jenn said, it was a bit on the salty side. Not terribly so, but enough that it's probably worth experimenting with adding less salt to the recipe.

Posted by: Michael at April 2, 2004 7:03 PM
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