YIELD: 12 servings
12 lamb loin chops
1½ cups extra virgin olive oil
¼ cup flat leaf parsley, leaves only, finely chopped
1 Tbsp. rosemary sprigs, finely chopped
¼ cup oregano leaves, fresh, finely chopped
8 garlic cloves, chopped
¼ cup lemon juice
sea salt and fresh cracked black pepper, to taste
For the salad:
½ cup Feta cheese crumbles
1 cup teardrop or grape tomatoes
½ cup kalamata olives
½ cup red onion, sliced
1 cup cucumbers, halved lengthwise, thinly sliced
1 Tbsp. mint leaves, torn or rough chopped
½ cup extra virgin olive oil
¼ cup white wine vinegar
sea salt and fresh cracked black pepper, to taste
3 heads Boston Bibb, Romaine or red leaf lettuce, separated into leaves
1. For the lamb: in a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice. Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit 30 minutes to 1 hour. Grill lamb loin chops 2 to 3 minutes per side until medium-rare.
2. For the salad: Mix together Feta cheese, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt and pepper.
3. To serve: Garnish lamb with salad atop leaf cups.
Photo and recipe: American Lamb Board
