Lamb Chops with Tomato and Feta Salad
Lamb Chops with Tomato and Feta Salad
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Calories
0
Author:
Giada De Laurentiis
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.
0 comments