Thyme and Feta Lamb

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1119 calories; 103 grams fat; 44 grams saturated fat; 44 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 41 grams protein; 219 milligrams cholesterol; 403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. In a wide, shallow dish, mix the lemon juice, olive oil, garlic, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb chops and turn until well coated. Cover and refrigerate for at least 1 hour.
2. Preheat a grill to high. Crumble the feta into a small bowl and add the mint and remaining tablespoon of thyme.
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.