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Lamb Chops with Tomato and Feta Salad
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 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
- 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
- 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
For The Salad:
For The Sauce:
For The Lamb:
Instructions
- 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.
- 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.
- 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.
- Serve the chops alongside the marinated tomatoes and topped with a dollop of the yogurt sauce.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 5 grams
- Protein
- 14 grams
- Fat
- 117 grams
- Saturated Fat
- 56 grams
- Cholestrol
- 122 milligrams
- Sodium
- 655 milligrams
- Fiber
- 1 grams
- Sugar
- 3 grams
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