Follow these steps for perfect results
lemon juice
olive oil
garlic
smashed
fresh thyme leaves
finely chopped
salt
black pepper
freshly ground
lamb chops
feta cheese
crumbled
mint leaves
chopped
extra-virgin olive oil
to drizzle
In a wide, shallow dish, combine the lemon juice, olive oil, smashed garlic, 1 tablespoon of finely chopped thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Add the lamb chops to the dish, ensuring they are well coated with the marinade.
Cover the dish and refrigerate for at least 1 hour to allow the lamb to marinate.
Preheat a grill to high heat.
In a small bowl, crumble the feta cheese.
Add the chopped mint and remaining tablespoon of thyme to the crumbled feta.
Mix well to combine the herbed feta topping.
Grill the lamb chops, turning once, until both sides are golden brown and the fat is toasted and bubbling, about 4 minutes per side.
Transfer the grilled lamb chops to warm plates.
Sprinkle the herbed feta topping generously over the lamb chops.
Drizzle each plate with extra-virgin olive oil.
Serve immediately and enjoy.
Expert advice for the best results
Marinate the lamb for longer for more flavor.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
Everything you need to know before you start
10 minutes
Lamb can be marinated a day in advance.
Garnish with fresh thyme sprigs.
Serve with a side of grilled vegetables or a Greek salad.
Pairs well with the savory and herbal flavors.
Discover the story behind this recipe
Common dish in Mediterranean cuisine
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