Thyme and Feta Lamb

Name: Thyme and Feta Lamb
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: greek
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 1/2 pounds total); 4 ounces feta cheese, preferably Greek or French; 2 tablespoons chopped mint leaves; Extra-virgin olive oil, to drizzle

Recipe from Nigel Slater

Adapted by Sara Dickerman

Total Time: 15 minutes, plus 1 hour's refrigeration
Rating: 5(18)
Comments: Read comments

Featured in: FOOD: THE WAY WE EAT; Olympic Dinners

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Ingredients

Yield:Serves 4

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

Ingredient Substitution Guide

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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.