Grilled Baby Lamb Chops with Pea, Feta and Mint Salad

by JR Meats on June 2, 2016

This recipe comes from The Cook and The Butcher Cookbook.

Serves: 4

lamb chops

Lamb Chops


  • Grated zest of 1 lemon, plus 2 tablespoons of juice
  • 2 large cloves of garlic, minced
  • 3 tablespoons of olive oil
  • 8 single-rib lamb chops – 1 – 1 1/4 inches thick
  • 3 cups of frozen petite peas
  • 2 tablespoons of fresh mint
  • Kosher salt and freshly ground pepper
  • 1 tablespoon red wine vinegar
  • 3 oz of mild feta cheese
  1.  In a shallow nonreactive dish large enough to hold the chops in one layer, whisk together the lemon zest and juice, the garlic, and 1 tablespoon of oil. Add the lamb, turn once and let stand for 15 minutes. Turn and let stand 15 minutes more.
  2. Roll the peas gently on a towel to dry.
  3. In a bowl, combine the peas, the remaining 2 tablespoons of olive oil, and the mint. Add 1/2 teaspoon salt and season with pepper. Toss gently.
  4. Prepare a charcoal or gas grill for direct-heat grilling over high heat. Blot the chops with paper towels and season both sides generously with salt. Place on the grill rack and after about 2 minutes, check the color of the undersides. Depending upon how hot your grill is this will take 2-5 minutes. DO NOT OVERCOOK. Insert an instant-read thermometer into a chop away from the bone until the meat registers 135 degrees F for medium-rare. Transfer to a platter , season with pepper and let rest 5-10 minutes.
  5. Fold the vinegar and feta into the salad. Serve at once along with the chops.

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