Lamb Chops with Tomato and Feta Salad

Lamb chops are a busy night go-to in my house, and this Mediterranean take is as delicious as it is quick to throw together. Use a nice fruity oil for the tomato salad.


Lamb Chops with Tomato and Feta Salad



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Lamb Chops with Tomato and Feta Salad


    For The Salad:

  • 2 cups coarsely chopped tomatoes, (about 2 large tomatoes)
  • ¼ cup torn basil, (lightly packed)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons crumbled feta cheese
  • For The Sauce:

  • ½ English cucumber
  • 3/4 cup plain low-fat Greek yogurt, (such as Fage)
  • 1 teaspoon grated lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • For The Lamb:

  • 8 lamb T-bone chops
  • cut about 1-inch thick 3 garlic cloves (chopped)
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil


  1. Preheat a grill or grill pan to medium-high heat. Combine the tomatoes, basil, salt, olive oil, and feta in a medium bowl. Toss lightly with a rubber spatula. Set aside.
  2. Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer. Squeeze the excess liquid from the grated cucumber using your hands or by gently pressing down on the cucumber with the back of a spoon. Transfer the cucumber to a medium bowl along with the yogurt, lemon zest, lemon juice, olive oil, and salt. Stir well with a rubber spatula to combine. Set aside.
  3. Season the lamb chops with the garlic, rosemary, salt, pepper, and olive oil. Grill the chops to desired doneness, about 4 minutes per side for medium rare. Remove from the grill and tent with foil to keep warm.
  4. Serve the chops alongside the marinated tomatoes and topped with a dollop of the yogurt sauce.
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