Grilled lamb chops with feta cheese and tomato

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 2
    tomatoes, thickly sliced
  • salt and freshly ground black pepper
  • 4
    lamb loin chops, each about 2,5 cm thick
  • 2
    cloves garlic, crushed
  • 30
    lemon juice
  • 30
    olive or salad oil
  • 100
    feta cheese


Preheat the oven to 160ºC and spray a baking sheet with non-stick spray. Place the tomatoes on the baking sheet and brush with olive oil. Season generously with salt and freshly ground black pepper and bake for 20 minutes or until tender and flavoursome. Score the fatty edges of the meat. Mix the garlic, lemon juice and oil and marinate the chops. (Do not grill the chops before the tomatoes are done.) Remove the cooked tomatoes from the oven and cool slightly. Heat a ribbed pan until very hot and grill the chops until done, about 3-4 minutes on each side. Brush the chops with the remaining marinade and set aside. (Alternatively, the chops may be grilled under the oven grill.) Carefully remove the cooked tomatoes from the baking sheet and place a slice on top of each chop. Crumble the feta cheese on top of the tomato. Heat the oven grill and grill until the feta cheese just begins to brown. Serve immediately with tender buttered vegetables. Serves 4.

Read more on: bake  |  grill  |  lamb


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