A savory coat of fresh rosemary, oregano, garlic and olive oil makes these lamb chops special, served with couscous and feta cheese.

Herb Crusted Broiled Lamb Chops with Couscous & Feta Cheese

4 California Lamb rib or sirloin chops, about 1 1/4-inch thick
Salt and freshly ground pepper
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
2 cloves fresh garlic
2 tablespoons olive oil
1 (12-ounce) package couscous
1 fresh tomato, diced
Fresh parsley
1/2 cucumber, seeded and diced
8 ounces herb flavored feta cheese - divided use

1. Heat broiler for 15 minutes. Season chops with salt and pepper.
2. Meanwhile, in small food processor, process rosemary, oregano, garlic and olive oil into a paste.
3. Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side.
4. Remove broiler pan from oven and brush herb coating on top of chops.
5. Return broiler pan with chops to oven, coated side up and continue cooking 2 to 3 minutes until chops reach desired doneness. (If coating begins to burn lower rack).
6. Remove chops and cover; let rest for 5 minutes.
7. Meanwhile, prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and 4 ounces herb feta cheese. Sprinkle remaining cheese on chops and serve immediately.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.