Herb Crusted Broiled Lamb Chops with
Couscous & Feta Cheese
An aromatic coat of fresh rosemary, oregano, garlic and olive oil makes these lamb chops special, served with couscous and 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
1/2 cucumber, seeded and diced
8 ounces herb flavored feta cheese - divided use
- Heat broiler for 15 minutes. Season chops with salt and pepper.
- Meanwhile, in small food processor, process rosemary, oregano, garlic and olive oil into a paste.
- 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.
- Remove broiler pan from oven and brush herb coating on top of chops.
- 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).
- Remove chops and cover; let rest for 5 minutes.
- 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.