Thyme and Feta Lamb
- Total Time
- 15 minutes, plus 1 hour's refrigeration
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Ingredients
- 2tablespoons lemon juice
- 2tablespoons olive oil
- 2cloves garlic, smashed
- 2tablespoons fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper
- 12small lamb chops (2 to 2½ pounds total)
- 4ounces feta cheese, preferably Greek or French
- 2tablespoons chopped mint leaves
- Extra-virgin olive oil, to drizzle
Nutritional analysis per serving (4 servings)
837 calories; 73 grams fat; 30 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 39 grams protein; 619 milligrams sodium
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.
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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.
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