Thyme and Feta Lamb
Published September 8, 2007
- Total Time
- 15 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
Advertisement
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 ½ pounds total)
4 ounces feta cheese, preferably Greek or French
2 tablespoons chopped mint leaves
Extra-virgin olive oil, to drizzle
Nutritional analysis per serving (4 servings)
3 grams carbs; 183 milligrams cholesterol; 837 calories; 32 grams monosaturated fat; 6 grams polyunsaturated fat; 30 grams saturated fat; 73 grams fat; 1 gram fiber; 619 milligrams sodium; 39 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a wide, shallow dish, mix the lemon juice, olive oil, garlic, 1 tablespoon thyme, 1 teaspoon salt and ½ teaspoon pepper. Add the lamb chops and turn until well coated. Cover and refrigerate for at least 1 hour.
- Step 2
Preheat a grill to high. Crumble the feta into a small bowl and add the mint and remaining tablespoon of thyme.
- Step 3
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.
Private Notes